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X-WR-CALDESC:Business &amp; Lifestyle News in the Channel Islands and Isle of Man
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DTSTART:20260329T020000
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DTSTART:20261025T010000
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UID:MEC-464589c717c53c8fde55811906f60ef5@channeleye.media
DTSTART;TZID=Europe/Jersey:20241003T080000
DTEND;TZID=Europe/Jersey:20241005T180000
DTSTAMP:20241001T173239Z
CREATED:20241001
LAST-MODIFIED:20241001
PRIORITY:5
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SUMMARY:Black Butter Making
DESCRIPTION:The National Trust for Jersey will once again be making ‘Black Butter’ at The Elms, La Chève Rue, St. Mary with cider apples from its orchards this week sponsored by Apex Group (Jersey).\nA spokesperson from Apex Group Jersey said: “We’re delighted to sponsor the National Trust’s Black Butter event for the next three years and are looking forward to joining in with the festivities as a team.\n“One of our corporate responsibility focus areas is ‘education and social mobility’ and the Black Butter event is a great way to educate the younger generation in a unique tradition that has been part of Jersey’s heritage for centuries.”\nVolunteers are invited to embrace the community spirit and participate in the ancient art of ‘Black Butter’ making. Apple peeling commences from 2pm to 5pm on Thursday 3rd October and participants will be rewarded with tea and Jersey Wonders for their efforts.\nThere is no need to pre-book or bring anything unless volunteers have a favourite apple peeler and all ages are welcome.\nThe fire in the bake house will be lit at 5.30 am in the morning on Friday 4th October and the peeled apples will start to be added to a giant copper bâchin kindly loaned to the Trust by Sam Pallot from Pallot’s Steam Museum. Apple peeling will resume at 10am.\nFriday evening is always a lively affair with a supper, once again provided by Pink Panda Private Catering, attendees can enjoy live music as they peel over 1000 lbs. of apples. The music and food hopefully encouraging and entertaining the hardy peelers and stirrers late into the evening!\nStirring of this wonderful aromatic mixture takes place all through the day and night until the early hours of Saturday morning. Towards the end of the cooking, lemons and liquorice are added and then once cooled the mixed spices. By lunchtime the ‘jarring up’ production line is in full swing with the freshly made Black Butter ladled into sterilised jars, which are then wiped, labelled, lids applied and topped with pretty fabric covers. All undertaken by a wonderful army of volunteers.\nOn Saturday the usually sleepy courtyard at The Elms will be transformed and filled with stalls selling a host of ‘Genuine Jersey’ produce including cider and sausages and wood fired pizza. The National Trust will also have a stall selling tea, coffee and cakes. Other products for sale include locally produced honey (some from the hives in the orchard at The Elms), relishes and jams, art, fudge, candles and of course the delicious, dark and fragrant freshly made Black Butter, often referred to as ‘Christmas in a jar’. Parish 13 and the Black Butter Brass band will be performing together with dancing and other live performances throughout the day.\n
URL:https://channeleye.media/events/black-butter-making-2/
ORGANIZER;CN=National Trust for Jersey:MAILTO:enquiries@nationaltrust.je
CATEGORIES:Charity &amp; Community,Food &amp; Drink,Jersey,Leisure,Lifestyle
LOCATION:La Chève Rue, St. Mary, Jersey JE3 3EN
ATTACH;FMTTYPE=image/jpeg:https://channeleye.media/wp-content/uploads/2023/10/2016-scaled-e1696350545852.jpeg
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