泽西黑黄油

关于这个食谱

泽西黑黄油是一种由苹果和香料制成的浓稠深色蜜饯，泽西岛已经生产了几个世纪。传统上，它与泽西奶油一起放在吐司上，是一种奢华的下午茶享受。

食材

服务 20

• 2 kg煮苹果(去皮并切碎)
• 300 ml德梅拉拉糖(or 200ml water)
• 300 g混合香料(added after initial reduction)
• 2 tsp姜末
• 1 tsp苹果醋
• 1/2 tsp整个丁香(可选的)
• 1/2 tspground allspice
• 1/4 tspfreshly grated nutmeg
• 1 tbspcider vinegar(for brightness)
• 1 lemon(juice and zest)

步骤

1. 1

   准备苹果

   苹果去皮、去核并切成小块。

   Use the heaviest pan you own — a thin base is prone to scorching during the long reduction, and scorched black butter tastes bitter rather than caramelized.

2. 2

   混合成分

   将苹果、糖、香料和醋放入一个大锅中。

3. 3

   煨

   文火慢炖 1.5 至 2 小时，期间经常搅拌，直至颜色变深且浓稠。

   The colour change happens gradually: the mixture goes from pale yellow to golden-ochre to a deep amber-brown as the natural fruit sugars concentrate and caramelize. Trust the process and keep stirring.

4. 4

   测试一致性

   将一勺放在冷盘上 - 用手指推动时应该会起皱。

5. 5

   罐子里凉了

   趁热倒入已消毒的罐子中，密封并完全冷却。

   In the final 20 minutes the mixture becomes sticky and prone to spitting. Use a long-handled wooden spoon and stand back slightly when stirring — the hot, viscous preserve can cause serious burns if it splashes.

6. 6

   Test set and jar

   Place a cold saucer in the freezer for 5 minutes. Drop a small spoonful of the hot black butter onto the cold saucer — it should set within 30 seconds to a thick, spreadable paste that does not run when the saucer is tilted. If it is too liquid, continue cooking for 10-minute increments. Pour or spoon into hot sterilized jars (run them through a 60°C dishwasher cycle or rinse with boiling water), seal immediately with new lids, and leave to cool upside-down for 5 minutes, then right-side-up.

变化

• •

  添加肉桂棒以获得不同的风味

• •

  添加一点白兰地

• •

  加入磨碎的肉豆蔻粉混合

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

存储

未开封可保存长达 2 年。打开后请冷藏并在 4 周内使用。

常见问题解答