The History of Black Butter - Stamp Set
The History of Black Butter - Stamp Set
£10.55
A set of eight stamps from our 'The History of Black Butter' issue.
Illustrated by Chris Wormell.
All of our mint/cto products are carefully prepared by our own team and supplied in glassine bags to ensure you receive them in pristine condition. Selvedges are retained where possible.
| Date of issue | 09-10-2025 |
| Withdrawal date | 09-10-2027 |
| Designer | Illustrated by Chris Wormell. |
| Printer | bpost, Belgium |
| Size | Stamp size: 30mm x 40mm. |
| Process | four colour process lithography |
| Denominations | 80p, £1.20, £1.35, £1.90, £2.30, £3.00, £3.90, £4.85 |
Additional Information
This issue includes a set of six stamps and a miniature sheet illustrated with Chris Wormell’s distinct art style, making each stand out. Jersey’s black butter industry dates back to the boom of the cider industry, that once exported up to 150,000 gallons a year. This abundance of apples lead to the creation of black butter, which is now a much-loved delicacy for both locals and tourists.
Black butter consists of a mixture of apples, cider, spices, lemon, and sugar. Traditionally, ingredients were stirred within a bachin (copper cauldron) for 24hours over a hot fire. Its creation was a huge community event, especially within the rural parishes. The labour-intensive work of harvesting, peeling, and stirring was traditionally shared among islanders, turning the process into a social and celebratory event.
Additional Information
This issue includes a set of six stamps and a miniature sheet illustrated with Chris Wormell’s distinct art style, making each stand out. Jersey’s black butter industry dates back to the boom of the cider industry, that once exported up to 150,000 gallons a year. This abundance of apples lead to the creation of black butter, which is now a much-loved delicacy for both locals and tourists.
Black butter consists of a mixture of apples, cider, spices, lemon, and sugar. Traditionally, ingredients were stirred within a bachin (copper cauldron) for 24hours over a hot fire. Its creation was a huge community event, especially within the rural parishes. The labour-intensive work of harvesting, peeling, and stirring was traditionally shared among islanders, turning the process into a social and celebratory event.
