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Black butter making is one of Jersey’s oldest and unique rural traditions. It is passed down the generations, but today it’s kept alive by a few Island institutions such as the Jersey Young Farmers Club and the National Trust for Jersey. The apples are peeled, which is all done by hand, and then the mixture is stirred continuously for 24 hours over a fire until it is dark and gooey. The black butter can then finally be put into jars. We didn’t wait around to taste it, but this season’s ‘black butter’ will soon available for sale around the Island.