Campfield

Why you should be excited

Campfield is a rarity: an old U.S. cider apple (not a multi-purpose apple) that gained renown in 18th century New Jersey.

The story of Campfield

I write a lot about how few North Americans are familiar with great old cider apples – and even great ciders – from Europe.

Here’s a chance to turn the tables, as I wonder how many Europeans are familiar with ‘Newark-style’ cider from New Jersey? Okay, how many people anywhere know about it?

The Campfield apple is a key ingredient, providing body, complexity and a shot of tannin otherwise hard to find among named North American apple varieties.

Often used in tandem with Harrison – another of those rare North American cider varieties – Campfield is an apple deserving of greater attention.

Campfield Facts

Its origins

Unknown origins near Newark, New Jersey, late 18th century.

Flavour, aroma, texture

The juice is sweet, tannic and complex.

Appearance

Medium-sized, round and flattened, with red blush on yellow.

When they’re available

Late season (in our orchard, we expect early October).

Quality for fresh eating

Too bitter to be eaten fresh.

Quality for cooking

Nope.

Quality for cider

Very good.

Keeping ability

Limited (press within 2 months of harvest)