Welcome to the Jus varieties page
Our single variety apple juice is created using top quality tree ripened apples, making our apple juice burst with the full, distinct flavour and sweetness of the individual apples used.
We press each of our single variety apples when they are perfectly ripe each season. The naturally occurring sugars in the apples are the only thing giving our juice its sweetness and each variety has its own unique flavour.
Like fine wine, the weather throughout the year affects sweetness, quantity, availability and flavour, making each 'vintage' a uniquely delicious, and sometimes 'precious' experience.
Cap colour sweetness checker
INGREDIENTS IN ALL
OF OUR APPLE JUICES:
Apple juice, Antioxidant: Ascorbic Acid (Vitamin C)
Our product can be found locally in Farm shops, Delicatessen, Greengrocers, Cafes, Pubs, Restaurants, Visitor Attractions, Village Stores, Guest houses, Hotels.
If you are a business interested in stocking our product, please get in touch with us.
We can provide a mail order service, where the apple juice is delivered to you by Courier. For more information contacts us.
Used in crumbles and pies. The original tree was cultivated by Mary Anne Brailsford in Southwell, Nottinghamshire in 1810.
The apples grow big with green
and red skins and a creamy flesh.
October is the month we pick and
juice these apples, to gain sufficient flavour but still have the sharpness.
Cox's Orange Pippin
First grown in the early 1800’s, by Richard Cox.
The skin has red stripes on a
background of orange and yellow and can have a bit of russeting.
Full of flavour when ripe.
Picked and juiced from late
September and October.
One of the earliest apples of the season.
Dates back to 1949. It is a cross between Worcester Pearmain and possibly Beauty of Bath.
When ripe the apples have a creamy pink flesh.
Its short season means the apples don’t keep very long, so in late August, early September we pick and juice these apples.
Cultivated in New Zealand in 1930’s
by J. Hutton-Kidd, a cross between Kidds Orange Red and Golden Delicious.
Gala has become a very popular eating apple, with bright red skin over yellow.
Pick and juiced from late September and October.
Created in 1966 by Dr F. Alston in Kent, by crossing James Grieve and Golden Delicious.
The apples when growing are green and as they ripen change to a pale yellow. Great care is taken when picking as easily bruised, but worth it as you get a delicate refreshing flavoured juice.
Picked and juice mid September to early October.
Developed in the mid 1900’s in New York State, America. Jonagold is a cross between an Golden Delicious and Jonathan. A later season apple, which are usually large in size with the skin being red speckled over yellow and orange background. A lovely later apple to juice.
Pick and juiced from late October and November.
Another early season apple. Originates from Sweden in 1947. It is a cross between Worcester Pearmain and James Grieve. This variety doesn’t keep for very long.
The skin is a deep red, looks stunning against the green leaves on the trees.
In late August, early September we pick and juice this apple.
Created in 1907 by the Laxton Brothers in Bedfordshire and is a cross between James Grieve and Worcester Pearmain.
The skin has red streaks on a green yellow background with a crisp firm flesh.
Picked and juiced late September to mid October.
Developed by J Scott, Merriott,
Somerset in 1872.
A very distinctive apple with it’s sweet nutty flavour and the skin is a brownish golden orange when ripe.
Picked and juiced from late September and October.
Cox's Orange Pippin
Originating from Worcester in the 1870’s. The Worcester Pearmain is an early season apple.
Has a bright red skin and the flesh is sweet and firm for an early season apple and will keep a little longer.
Picked and juiced in September.