Jersey Black Butter

Suggested Uses:

  • Spread it over freshly baked bread, scones with cream or on toast. It is perfect to use instead of Jam for a premium ‘Jersey Cream Tea’ experience.
  • Apple Crumble, Soufflé, Black Butter Cheesecake, Black Butter Ice-Cream. (Jersey Dairy use La Mare’s Jersey Black Butter to produce Apple & Cinnamon ice cream.) Fillings for Puddings. (We add Black Butter to our Xmas Puddings and Xmas Cakes.)
  • Use as a condiment for cold meats, stuffing for pork or chicken and Jersey Black Butter compliments fowl and game as well as an ingredient for sauces. It is also used like chutney as an accompaniment to Cheese.
  • Jersey Black Butter is perfect as a Christmas preserve, and has in fact been described by one national journalist as ‘Christmas in a jar’!
  • Many of the Jersey’s leading chefs use Jersey Black Butter in their ‘Genuine Jersey’ recipes - see below:

Jersey Black Butter Creme BruleeJersey Black Butter Crème Brulee (Serves 4):


250ml milk

250ml Double cream

6 large Egg yolks

80g Soft light brown sugar

100g Jersey Black Butter

Sugar for glazing


1. Heat together milk and cream
2. Mix egg yolks with sugar
3. Add heated milk and cream to the egg mixture and stir well
4. Pass through a fine sieve and then stir in the Jersey Black Butter
5. Place 4 ramekin dishes on a 4 sided tray and fill ramekins with Brulee mixture
6. Fill tray with boiling water until 2/3 up the side of the ramekin dish and bake in a preheated oven at 100 degree for approx 1hour or until set.
7. Place in fridge until chilled

To Finish:
Sprinkle lightly with sugar and glaze with a blow torch or under a hot grill.
Serve straight away after glazing, ideally with fresh berries and/or La Mare Jersey Shortbread

Jersey Black Butter Cheese CakeJersey Black Butter Cheesecake:



300g digestive biscuits
100g unsalted butter
225g (1 jar) La Mare Jersey Black Butter
1 vanilla pod (split and seeds scraped)
3 tbsp water
juice of ½ lemon
4 gelatine leaves
500ml double cream
300g cream cheese



1. Blend the digestive biscuits and butter in a food processor until fine crumbs are formed.
2. Press into an 8 inch flan ring to make the base for the cheesecake.
3. Soak the gelatine in cold water.
4. Whisk the double cream to a soft peak and place it into the fridge.
5. Split the vanilla pod lengthways and scrape the seeds out into a bowl, adding the cream cheese and black butter. Gently whisk the ingredients together to make a smooth base for the cheesecake.
6. Heat the water and the lemon juice in a pan until it simmers.7. Drain and squeeze the gelatine, remove the pan from the heat and whisk in the gelatine.
8. Add to the black butter and Philadelphia mix and fold in.
9. Remove the double cream from the fridge and fold it into the cream cheese mix.
10. Add the cheesecake mix to the lined ring, spread and smooth out with a pallet knife and refrigerate for at least 2 hours.
11. Run a hot knife around the sides of the cake ring to remove the cheesecake and decorate with anything you fancy.

  Genuine Jersey    
La Mare Wine Estate