Today we will be talking all about Ruby Jon apples on our Apple Spotlight. Dark and velvety in color, Ruby Jon apples are a genetic mutation (called a “sport”) of the Jonathan apple. These apples are often used in applesauce, and have a nice pink tint if you leave some of the peel on. With a taste that’s a balance between sweet and tart, Ruby Jon apples are deep red in color, and crispy and juicy when fresh.

Whether you’re eating them fresh, as a sauce, or in a pie, you can’t go wrong sampling the Ruby Jon apple the next time you’re at the orchard!

What Are Ruby Jon Apples Good For?

Like its cousin the Jonathan, the sweet and sour flavors of Ruby Jon apples are best for these applications:

  • Added to green or fruit salads
  • Served on cheese boards with dried fruits and nuts
  • Layered into parfaits for a crunchy, juicy texture
  • Sliced and dipped in spreads or nut butters for a snack
  • Simmered into jams, jellies, apple butter, and applesauce
  • Baked into pies, cakes, muffins, cobblers, crisps, dumplings, fritters
  • Pressed into juice or used in cider making
  • Peels dried and steeped as tea
  • Dipped in melted sugar or caramel for candied apples

Ruby Jon apples are best paired with:

  • Herbs: Parsley, mint, basil, rosemary
  • Spices: Cinnamon, ginger, cardamom, cloves
  • Cheeses: Goat cheese, blue cheese, brie, cheddar

You can store Ruby Jon apples whole and unwashed in a cool, dry, dark place for one to two months. If you wait longer than that, the tartness and crispness will be reduced. Keep in mind,

Ruby Jon apples harvested early in the season are more tart, while those picked at the end of the season are sweeter.

All About Ruby Jon Apples

While its bold red color makes it extremely attractive on the tree, it can be mealy at times, with a hefty skin. Its tangy flavor is a bit more than the Cortland, and is medium to small in size. If you’re a fan of Jonathan apples, you will like the Ruby Jon – best picked early for the crunch factor. Ruby Jon is similar in appearance to the Ruby Mac, but a bit sweeter with more of a red color. They’re smaller and don’t keep as long, but if you’re using them in baking or applesauce, you have yourself a winner!