Starting on Friday morning, Islanders peeled and cored apples, stirred them in a large cauldron and potted up the finished product at the annual autumn event, which was held at The Elms in St Mary.
The blend of cider, apples and spices needs constant stirring so that it doesn’t burn, which means a dedicated group of volunteers stayed with the mixture for the full 30 hours it was cooking.
For the first time in eight years Jersey’s black butter guru, Neil Mourant, was out of the Island for the occasion but it was successfully overseen by fellow expert Malcolm Macready.
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