Bacchins - POA


Bachins were first imported into Jersey from Normandy around 1750. They were generally formed in brass and were up to 32" in diameter. These large bachins, known as "de poeles des beurres noir" were used, and are still used, for making black butter, a traditional Jersey apple conserve. The bachin is placed over an open fire, usually in the farm outhouse or bakehouse, and the mixture of apples, apple juice, sugar and spices is stirred continuously for many hours, to produce the sweet, black delicacy.