Apple peelers of Jersey unite…for the National Trust’s Black Butter Festival 2026.
The conservation charity is hosting this year’s ‘Black Butter Festival’ between Thursday 8 and Saturday 10 October in a St Mary’s farmhouse.
The event, sponsored by Apex Group Jersey, will celebrate the traditional creation of the spicy apple preserve at The Elms, La Chève Rue – an 18th-century farm complex.
What is the history of Black Butter?
The story of Black Butter in Jersey begins approximately 400 years ago, when more than twenty percent of Jersey’s arable land consisted of orchards.
By the 19th century, the apple industry had swelled to an astonishing size: in 1810 alone, 4.5 million apples were exported from Jersey to countries all around the world.
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.
Alice read, country head – apex group jersey
As a result of this, a new tradition emerged – one that still persists, in some form or other, to this day.
‘Lé Nièr Beurre’, or Black Butter, is made from boiling cider from cider apples over a fire for up to two days, before adding apples, sugar, lemon, liquorice and spices.
The process became a popular community event, with each winter crop drawing masses of Islanders together for singsong, dancing and general festivity.
Incredibly, the ancient Jersey practise is still alive in the US state of Pennsylvania, where early immigrants took the custom with them, renaming it ‘Apple Butter’.
The festival programme
The event begins with apple peeling from 2pm to 5pm on Thursday 8 October. No prior booking is needed, and volunteers will be rewarded with Jersey Wonders and cups of tea aplenty.
On Friday morning, the fire in the bakehouse will be lit at 05.30 and the peeled apples will start to be added to a copper bâchin loaned to the National Trust by Sam Pallott from Pallot’s Steam Museum.
The peeling will recommence on Friday 9 October at 10am and continue to 10pm: during which participants will be able to enjoy live music, free food and an abundance of community spirit.
The cooking and stirring continue throughout the night until early Saturday morning when the final touches of spices, liquorice and lemons are added.
By lunchtime, the black butter will be jarred, labelled and made ready.
From there, The Elms will host a sea of stalls selling ‘Genuine Jersey’ produce, including cider, sausages and wood-fired pizza.
Parking is available at Granite Products with a shuttle service to and from The Elms throughout the day from 10am to 4pm.
