Joeby (crab)

Why you should be excited

Joeby is a very old English crab-apple that was once widely propagated in that country for use in cidermaking.

The story of Joeby

Crab-apples have been used by cidermakers for centuries as a source of super-concentrated, power-packed acid, tannins or both.

Joeby is an excellent example, as this variety was identified back in the 19th century as being very old and formerly much admired for its use in cider. No surprise, especially where growers have lots of bittersweet cider apples, but perhaps not enough acid, as Joeby is very sour – even when harvested right at the end of the orchard season – yet also quite sweet when fully ripened.

A good keeper, Joeby may be a throwback, but it’s also useful for today’s cidermakers.

Joeby Facts

Its origins

Discovered in Herefordshire, England, early 19th century or earlier.

Flavour, aroma, texture

Firm white flesh provides a moderately sweet and very sour juice.

Appearance

A bright-red crab-apple about the size of a golf ball.

When they’re available

Very late season (in our orchard, we expect mid-October).

Quality for fresh eating

Mainly used for cider.

Quality for cooking

Mainly used for cider.

Quality for cider

Good.

Keeping ability

Very good (about 4 months when kept refrigerated).