jonathan Apples

HISTORY OF THE jonathan apple

The Jonathan apple actually has two histories!  This is mainly because it is not 100% known which is accurate as both have been told. 

The first history, though not really proven, is that of Rachel Negus Higley. Living near a local Cider mill in Connecticut, it is said she had gathered some seeds before her family moved to Ohio where she planted them in 1796. Once there she plated and cultivated an apple tree. A local boy who would frequent the farm was Jonathan Lash, and supposedly the apple was named after him. 

The more widely accepted history comes from the farm of Philip Rick in Woodstock, Ulster County New York. It originated from an Esopus Seedling, and apparently carried the name of the "Rick" apple. However, Jonathan Hasbrouck who was the President of the Albany Horticultural Society, had discovered the apple in 1826 and showed it to Judge Buel who ended up legally renaming the apple after Jonathan. 


The Jonathan apple is a medium sized sweet apple and is red in color and will sometimes have green tones mixed in. It has smooth skin and its core can be cream colored to yellow.


Jonathan apples have a sweet, fall spicy flavor to them, and with their smooth skins and tough core, they are often crisp when first picked. 


The Jonathan apple is best for cooking because they do not keep as well as other Pyne Farm apples. It also keeps its shape when baked making it an excellent option for pies. The Jonathan apple is also great for sauces or cider.