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You are in: Jersey » About Jersey » Recipes » Black Butter

Black Butter (Du Nier Beurre)
Pots and pans
Pots and pans
Black butter is a traditional preserve made in huge quantities, usually during the month of November.  
SEE ALSO

Jersey Wonders

 

Cabbage Loaf

 

Bean Crock

 

Black Butter

 

Bean soup

 

Occupation food
During the occupation, ingenious islanders made everyday items from very unusual ingredients

 
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Local women used to get together to peel hundreds of pounds of apples whilst the men and children would gather enough wood to keep the fire going for almost two days.

The fire was usually lit in the afternoon, after which the cooking would go on all night and well into the next day. Today, there are only about four groups who still continue to make black butter.

Ingredients

10 gallons cider
700 lb sweet apples, peeled and cut
20 lb sugar
3 sticks liquorice, finely chopped
24 lemons, sliced
3 lb allspice


Method

Boil the cider until it turns to jelly. Add the apples, stirring all the time to prevent sticking. Two hours after the last batch of apples has been stirred in, add the sugar, liquorice and lemons. In the last ten minutes of cooking add the spice. Store in jars.

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