Jersey Black Butter
Spoon into clean, sterilised jars and allow to cool before refrigerating. Absolutely flipping gorgeous spread over warm buttered toast, served alongside mature cheese or with roast pork.
Ingredients
- 750 g apples, peeled, cored and chopped
- 500 ml dry cider
- 150 g dark soft brown sugar
- 1 tbsp of treacle or molasses
- Zest and juice of 1 large lemon
- 1 cinnamon stick or 1 tsp
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- Pinch of freshly grated nutmeg
- ⅛ tsp liquorice powder, optional but traditional
- Pinch of fine sea salt
Instructions
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Pour the cider into a wide, heavy-bottomed saucepan and simmer until reduced by half.
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Add the chopped apples and cinnamon stick, cooking gently until the fruit has completely softened. Remove the cinnamon stick and mash or blend the apples until smooth. Stir through the brown sugar, lemon zest and juice, spices, salt and a little liquorice if using.
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Cook gently over a low heat for approximately 2½ hours, stirring regularly and more frequently towards the end, until wonderfully dark, thick and glossy. The mixture should hold its shape briefly when you drag a spoon through it.
Notes
Committed to this collection by the hand of Hunter.
