Jerseymac
AppleJerseymac
Origin / History
Jerseymac is a new summer variety, introduced from Rutgers University in 1971.
Tree
Trees are strong growing and annually productive.
Fruit
Size: Fruits are medium sized.
Form: Fruits are a McIntosh type.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Fruits are about half red.
Dots: Not described in source.
Flesh and flavor: Fruits are somewhat soft and of good eating quality.
Core and seeds: Not described in source.
Season
In western New York, Jerseymac ripens in the third week of August, about the same time as Duchess, Wellington, and Puritan, or about 5 weeks before McIntosh. Like most summer apples, it ripens unevenly, making it necessary to harvest in two pickings. Fruits drop as they ripen, similar to McIntosh, and require a stop-drop spray. Fruits will keep in marketable condition in cold storage for about a month.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Roger D. Way, Apple Varieties Grown in New York State (1979)
- Jerseymac is a new summer variety, introduced from Rutgers University in 1971. In western New York, it ripens in the third week of August, about the same time as Duchess, Wellington, and Puritan, or about 5 weeks before McIntosh. Fruits are a McIntosh type, medium sized, about half red, somewhat soft, and of good eating quality. Similar to McIntosh, fruits of Jerseymac drop as they ripen and require a stop-drop spray. Like most summer apples, Jerseymac ripens unevenly, making it necessary to harvest in two pickings. Trees are strong growing and annually productive. Fruits will keep in marketable condition in cold storage for about a month.