Between 1600 and 1700, twenty percent of Jersey’s arable land was made up of orchards.
A great tradition that exists as a result of Jersey’s proliferation of apples is the production of ‘black butter’ or ‘Le Niere Buerre’.
2 kg apples (cider apples)
1L sweet apple cider
500 g sugar
1 teaspoon clove (ground)
2 teaspoons cinnamon (ground)
1/4 teaspoon allspice (aka 1 Saltspoon)
clarified butter
DIRECTIONS
Take 4 pounds of full ripe apples, and peel and core them.
Meanwhile put into a pan 2 pints of sweet cider, and boil until it reduces by half.
Put the apples, chopped small, to the cider.
Cook slowly stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon.
Then work the apple through a sieve, and return to the pan adding
- 1lb beaten (granulated) sugar and spices as following,
- 1 teaspoon clove well ground,
- 2 teaspoons cinnamon well ground,
- 1 saltspoon allspice well ground.
Cook over low fire for about 3/4 hour, stirring until mixture thickens and turns a rich brown.
Pour the butter into into small clean jars, and cover with clarified butter when cold.
Seal and keep for three months before using.
By this time the butter will have turned almost black, and have a most delicious flavour.
I cannot guess at the amount of time to make, 1-2 days is the traditional time spent.
From Jane Austen's Christmas.
Maria Hubert von Staufer March 1995.
- Jersey Black Butter
