What’s it like?
A warmly spiced jammy apple conserve that could work well in both a savoury and a sweet context…
What could you do with it?
My immediate thought was to spread it in a soft floury bap with mature cheddar cheese, my mind then wandered to pairing it with some pork sausages fresh off the barbecue, or you could glaze pork chops with it.
My first try was slicked across some buttered toast – divine. I’m sure you could bake with it, or at the very least spread it on scones or to sandwich two halves of a spiced apple sponge cake.
What’s the story behind it?
Black Butter is a very old and traditional farm-house delicacy of Jersey that dates back to when Jersey was dominated by orchards for cider production.
Peeled and cored apples are cooked down with black treacle, liquorice, cider, brown sugar and spices. This is then cooked slowly over an open gas flame, stirring continuously for several hours. The Black Butter is then blended to a smooth consistency and potted.
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.
La Mare Jersey Black Butter has been awarded 3 gold stars at the Great Taste Awards 2009.
Thanks to Jersey Tourism for my jar of Black Butter and if you’d like to get your hands on some, then check out their competition….
Jersey Tourism are giving two people the chance to win a 3 night stay on the island, complete with a complementary walking tour by Jersey-born naturalist Arthur Lamy.
As well as this 3 night stay, which includes flights and 5-star accommodation for two, there’s also a chance to win prizes every day – from Friday 15th – Thursday 21st you can win delicious hampers of Jersey fudge,chocolate & black butter from La Mare Estate!
Visit the Jersey Tourism Facebook page to enter