Autumn: A Sweet Dark Secret with Apples

Jersey Black Butter, Le Niere Noir, Apple Butter ... by whichever name, this is a sensational and unusual apple preserve.  Black Butter smells of Christmas, it's mild, sweet and adds a wow factor to cake recipes and a plate of blue cheese and crackers. In broad history, Black Butter features in Georgian cookbooks - notably Jane Austen's Christmas.  More locally in the Channel Islands,  the making of Jersey Black Butter is a traditional November event.  Apples are stamped down, cider and other ingredients are added and cooked up into a black buttery jam. Cooking apples are starting to fall, so now is a good time to collect and plan for this recipe.  It needs to settle for 3 months for best results. Any excuse ... Team NTG are going to have a kitchen lock-in and make Jersey Black Butter ... in Guernsey. Ingredients:

Take 4lbs of full, ripe cooking apples, peel, core and chop small Meanwhile, boil 2 pints sweet cider until reduced by half Add apples to cider and cook slowly, stirring frequently until the fruit is tender and can be crushed beneath the back of a spoon Work the apple through a sieve and return to pan Add 1lb sugar, spices and liquorice. Cook over a low heat, stirring until mixture thickens and turns a rich brown. Pour the butter into small clean jars and cover with clarified butter when cold.  Seal. Keep for 3 months before using.  By this time, the butter will have turned almost black and have the most delicious flavour.