Black Butter Making at the Elms

Just a very short posting to say the Elms was open by the National Trust for Black Butter making. This is the real mcCoy, and not the version in jars that I personally think is spoilt by adding an overwhelming taste of cinnamon.

There were also sausages from local pork to try, very tasty, surprisingly sweet, and very meaty. No sawdust there! And Vautier Honey, with Honeycomb in the jar, and all sorts of other interesting things. It was very busy, and fortunately the weather held out on Saturday.

Anyhow, here is a video clip (not too good quality, I forgot my camera and had to make to with my mobile) which shows the cauldron, then pans back to the man stirring it. It has to be kept at a steady heat, and stirred continuously for many hours so that it does not burn. How long it takes depends on how moist the apples are.

Speaking of apples, the Societe Jersiase also had on sale a book which was just out at the Elms, but I imagine also at sale direct from the Societe in Pier Road, which details the different varieties of local apples grown in National Trust Orchards, and classes them with acidity sweetness etc as percentages, along with pictures of the same. Some are known, some just numbers. They will also help anyone who wants to start trying to grow their own Jersey varieties.