? Jersey Black Butter Buns Recipes【 2021 】 (2024)

FAQs

What can I use Jersey black butter in? ›

Jersey Black Butter can be served as a spread on bread, paired with cold meats or added to various dishes such as a curry. What is my history? A similar product to Black Butter is made in Normandy, a part of France with has traditional and cultural ties with Jersey.

Jersey Apples

The apples are then cooked slowly over a low heat along with our very own Branchage Cider allowing the flavours to intensify and the sugars to caramelise. This slow cooking process is what gives the black butter its rich, dark colour and irresistible taste.

Jersey Black Butter is a jarred preserve, made by boiling cider apples for up to two days and then reducing it down by half, adding sugar, lemon, spices and liquorice. It has a very distinctive black colour and it smells and tastes almost like mince pie filling, but without the bits!

What is Black Butter? Jersey Black Butter is a unique medieval recipe for apple sauce, which has been adapted over the years. Black butter is a blend of harvested apples, cider, sugar, spices, liquorice and lemons. The spread can be eaten on toast, with biscuits and even on its own.

This rich black butter preserve is lovingly made with Armagh Bramley Apples, cider and spices in Northern Ireland. Perfect with homemade scones and pancakes. Once opened keep refrigerated and consume within 8 weeks.

But what sets Jersey Apple Black Butter apart is the unique blend of flavours that comes from using cider made from traditional Jersey apples. With its sweet and spiced taste, it's no wonder that this spread has been a local favourite for centuries.

Protect the Skin

It contains natural substances like cinnamic acid. This is a natural sunscreen that helps to protect the skin against sunburn and UV rays. Furthermore, Shea butter can help minimize skin peeling, soothing sunburn and moisturizing your skin.

The most delicious phrase in Jèrriais? Nièr beurre, or black butter. To make the regional specialty, islanders boil apples in cider until they become a sweet, slightly tangy spread, then add licorice and spices.

From the seeds of an old idea and the culinary alchemy of Paul Clarke emerged Irish Black Butter, 'a great new taste of Ireland' fashioned from Armagh Bramley Apples, cider, brandy, treacle, sugar and spices – an inclusive sweet savoury taste sensation for cooking, baking, spreading or mixing.

The added flavor comes from additional fat content. Challenge European Style Butter is Grade AA and is 83% butterfat versus 80% for regular butter. It is made by churning cream slower and longer in the age-old tradition of fine European butter. It has a creamier taste and a silkier texture.

Why does Irish butter taste so good? ›

Ireland's mild and damp climate, nutrient-rich soil, and diverse pastureland provide the ideal environment for producing superb butter. The cows' natural diet of fresh green grass, clover, and wild herbs imparts distinct flavors to their milk and provides a greater butterfat level.

Why is British butter so yellow? Yellow butter is produced by grass-crunching cows, because they're taking in lots of beta-carotene from the great outdoors. Lush, green British fields are ideal, because there's so much for the cows to tuck into – so butter from the UK is often a particularly rich yellowy colour.

The story behind the name…

Black Butter is said to be of Medieval origin. Made with apples, it was a way of preserving fruit. Irish Black Butter is a modern interpretation using EU PGI status Armagh Bramley Apples, local cider, brandy, treacle, sugar and spices.

The colour of butter depends on the foods the cows eat. When they are fed hay or corn their milk is whiter and so is the butter. If instead the cows are grazed in pastures, their milk is a bit yellow because of the carotenoids in the flowers they eat together with the grass.

Irish Black Butter is great on toast, with cheese or cold meats. It also works perfectly in apple pie and even on top of ice cream. Give a go at combining it into some of your own recipes, such as homemade Irish Black Butter sausage rolls or banana and Irish Black Butter bread.

Unsalted, cultured, high butterfat butter (like Kerrygold) at room temperature.

“You can just pop them into the sauté pan for cooking your protein or vegetables,” Alyssa says. “They are also perfect for topping pasta, baked potatoes and breakfast items like pancakes.”

In general, salted butter is preferred for cooking (or simply spreading) as it adds more flavour and has a longer shelf life, while unsalted butter is the go-to for baking.