Chisel Jersey is late blooming and susceptible to fireblight and mildew. It is low vigor but cold hardy. Like most old cider varieties, it tends to biennialism and needs diligent pruning and thinning to maintain annual bearing. Steve Wood of Farnum Hill Ciders reports that especial care must be taken that a weak central leader is not choked out by laterals. Chisel Jersey is predominantly a cider apple; it is not typically esteemed for fresh eating.

The fruit is a small green apple that is striped with red. The flesh is grainy, and it yields an amber, aromatic bittersweet juice that has a typical English "barnyard" character and a long tannic finish. This apple is highly recommended by cider makers, but Eve's Cidery does warn that the tannins are very hard and care should be taken when blending. From WSU: Tannin (percent tannic acid): 0.42; Acid (percent malic acid): 0.25; pH: 4.31; SG: 1.056; ^oBrix 13.8.