Hey Dude, Haven’t logged on in awhile but your post triggered an email to me so thought I’d weigh in.
I’ve previously described the after-taste of Carmine Jewel out of hand as kinda like that feeling in your mouth when you’ve had a sip of a very dry wine. On the other hand, I think Montmorency can be a very tolerable cherry to eat out of hand if left long enough on the tree. I truly think it subjective though. I also think aromatics play a role, and CJ lacks that, compared to Monty, or ER styles.
For what it’s worth, my wife uses less sugar when making pies with CJ than she does when making pies with Early Richmond, or Montmorency. She also prefers CJ to all other tart cherries in just about any application from pies to jams. I’m on the opposite side of the fence on that, as I think there is no finer cherry on the planet for pie, or jam than my favored Early Richmond.
Again, it’s all subjective.
But the U of S bush cherries have a lot going for them, and Clark is right when he says they’re a cherry machine and are a pain to pit.