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Black Butter Making
From: 2013.10.25 To: 2013.10.27
Join the National Trust for Jersey as they make this delicious local delicacy from the Island's apple harvest. Peel the apples, stir the pot and learn about the history and tradition of Black Butter making in Jersey and how it can be used with different foods today. The event runs straight through from Thursday to Saturday culminating with a Genuine Jersey Market. Black Butter ‘Le Niere Buerre’ This is a very old and traditional farm-house delicacy of Jersey, and the product is important not only in gastronomic terms, but as a constituent of the now declining, traditional rural culture of the Island. Black butter is made by a few local organisations once a year, and commercially by La Mare Wine Estate in St Mary, throughout the year. Between 1600 and 1700, twenty percent of Jersey’s arable land was made up of orchards. Cider was made by farmers to give to their staff, making up part of their wages. A great tradition that exists as a result of Jersey’s proliferation of apples is the production of ‘black butter’ or ‘Le Niere Buerre’. Made from cider apples, the new cider is boiled over a fire for many hours - up to two days! When the cider is ‘reduced’ by half, apples, sugar, lemon, liquorice and spices are added. The mixture is continuously stirred with a wooden ‘rabot’ or paddle. Production of the butter is a very popular community event following each winter crop with traditional singing, dancing, storytelling and chatting going on into the early hours of the morning.