Jonathan

Sweet-Tart · Bright · Bold

September

Jonathan is a sweet-tart, bright and bold apple grown at Volcan Valley Apple Farm in Julian, California. It ripens in September and is best for fresh eating, baking, and salads. On our tasting scale it rates sweetness 3/5, tartness 4/5, crunch 3/5.

Harvest windowSeptember
Sweetness3 out of 5
Tartness4 out of 5
Crunch3 out of 5
AromaMild but pleasant spicy-sweet fragrance
Best forFresh eating, baking, salads
Good for bakingYes
Kid appeal4 out of 5
Grown atVolcan Valley Apple Farm, 1284 Julian Orchards Drive, Julian, CA 92036

How Jonathan compares to our other varieties

  • It is among the tartest of the 7 varieties we grow (4/5), tied with Gravenstein and Pippin.
  • It is among the least crisp of the 7 varieties we grow (3/5), alongside Gravenstein, Gala and Golden Delicious.
  • It is among the least sweet of the 7 varieties we grow (3/5), alongside Gravenstein, Empire and Pippin.
  • In our picking order it follows Gravenstein and comes in before Empire.
  • It is one of 5 varieties we recommend for baking, with Gravenstein, Fuji, Golden Delicious and Pippin.

Flavor Profile

Sweetness
3/5
Tartness
4/5
Crunch
3/5
Aroma: Mild but pleasant spicy-sweet fragrance
★★★★★Kid-Approved
🥧 Best for Baking

Best For

Fresh eating, baking, salads

History & Heritage

The Jonathan apple is a quintessentially American heirloom. The most scientifically supported account places its discovery on the farm of Philip Rick in Woodstock, Ulster County, New York, sometime around the turn of the 19th century. DNA profiling supports the theory that the Jonathan is a chance seedling of the Esopus Spitzenburg.

Rick's friend Jonathan Hasbrouck brought the apple to the attention of Judge Jesse Buel, president of the Albany Horticultural Society, in 1826. Buel championed it in his agricultural writings, and the apple was renamed "Jonathan" in honor of Hasbrouck.

By the end of the 19th century, the Jonathan had been planted in virtually every American state. It became a staple of 20th-century breeding programs, producing celebrated offspring including Jonagold, Jonamac, and Idared. Though largely displaced in commercial markets, the Jonathan endures in heirloom orchards as a flavor standard against which other apples are measured.

Baking Notes

A standout pie apple. The Jonathan holds a gentle shape in baking — it softens but does not collapse. Its low juice content prevents the dreaded "soggy bottom" pie. The bright tartness balances pie sweetness perfectly, requiring less added sugar than sweeter varieties.

Recipes with Jonathan

Caramel Walnut Jonathan Apple Pie

A classic double-crust apple pie with a caramel-walnut glaze — a true Midwestern heirloom recipe.

🧺 Pack for a Picnic
Prep: 45 minutesCook: 65 minutesServes: 8

Ingredients

  • 9–10 Jonathan apples, peeled, cored, thinly sliced
  • Double-crust all-butter pie dough (9-inch)
  • ¾ cup sugar + ⅓ cup brown sugar
  • 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves
  • 4 tbsp unsalted butter
  • ½ cup walnuts, chopped
  • 2 tbsp half-and-half

Method

  1. Toss sliced apples with granulated sugar, cinnamon, nutmeg, cloves, and a pinch of salt. Let stand 10 minutes. Fit bottom crust into pie pan; fill with apples. Top with second crust, crimp edges, cut vents.
  2. Bake at 400°F for 50–55 minutes until golden and bubbling. While pie bakes, combine brown sugar, butter, and walnuts in a saucepan; stir in half-and-half.
  3. Pour caramel-walnut mixture over the top crust. Return to oven for 5 minutes.
  4. Cool completely (at least 3 hours) before transporting.
Tip: How to pack this for a picnic: Wrap tightly in parchment, then foil. Transport flat in a cooler. Best served at room temperature.

Jonathan Apple Butter

A slow-cooked, velvety apple butter that fills the air with cinnamon perfume all day.

👨‍👩‍👧‍👦 Perfect for a Family Outing
Prep: 15 minutesCook: 4–6 hours (slow cooker)Serves: 8-10

Ingredients

  • 3 lbs Jonathan apples, washed, cored, roughly chopped (skins on)
  • 1–1½ cups apple cider
  • ¾ cup sugar (adjust to taste)
  • 1½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp apple cider vinegar

Method

  1. Combine apples and cider in a slow cooker. Cook on low for 4 hours until completely soft.
  2. Run through a food mill or sieve to remove skins. Return to slow cooker.
  3. Stir in sugar, spices, and vinegar. Cook uncovered on high for 1–2 more hours, stirring every 30 minutes.
  4. Ladle into clean jars. Spread on toasted biscuits or crusty bread.
Tip: Make it a family activity: Kids can help measure, stir, and assemble. It's a hands-on experience everyone will remember.

Pan-Seared Jonathan Apples with Rosemary and Brown Butter over Goat Cheese Crostini

Thinly sliced Jonathan apples cooked in brown butter with fresh rosemary — spooned over creamy goat cheese on grilled crostini.

💑 Romantic Backcountry Excursion
Prep: 15 minutesCook: 12 minutesServes: 2

Ingredients

  • 3 Jonathan apples, peeled, cored, sliced ¼-inch
  • 3 tbsp unsalted butter
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp honey
  • 1 small baguette, sliced and grilled
  • 4 oz fresh goat cheese
  • Flaky salt and cracked black pepper

Method

  1. Toast baguette slices until golden. Pack separately with goat cheese.
  2. At camp, melt butter in a skillet over medium-high heat. When golden-brown and nutty, add apple slices in a single layer. Cook 3 minutes without moving.
  3. Flip apples, add rosemary, cook 2–3 more minutes until caramelized. Drizzle with honey.
  4. Smear each crostini with goat cheese. Top with caramelized apple slices. Finish with flaky salt and pepper.
Tip: Setting the scene: Pack a blanket, two real plates (not paper), and a bottle of cider or wine. The effort shows.

Common questions about Jonathan apples

When are Jonathan apples ready to pick at Volcan Valley?

Jonathan ripens in September. Exact timing shifts a week or two each year with the weather, so check the harvest schedule before you drive up.

What do Jonathan apples taste like?

Jonathan is sweet-tart, bright and bold. On our scale it rates sweetness 3/5, tartness 4/5, crunch 3/5. Aroma: Mild but pleasant spicy-sweet fragrance.

What are Jonathan apples best for?

Best for fresh eating, baking, and salads.

Are Jonathan apples good for baking?

Yes — it is one of the varieties we recommend for baking. A standout pie apple. The Jonathan holds a gentle shape in baking — it softens but does not collapse. Its low juice content prevents the dreaded "soggy bottom" pie. The bright tartness balances pie sweetness perfectly, requiring less added sugar than sweeter varieties.

Do kids like Jonathan apples?

Yes — we rate Jonathan 4/5 for kid appeal, so it is an easy one for younger pickers.

The other varieties we grow

See all seven varieties · Plan your visit