An excellent introduction from the University of Saskatchewan with a mature height of 2.4 m (8 ft). Beautiful dark red fruit (5 gram) that is excellent for fresh eating, cooking, baking and making jams and jellies. Juliet Cherry features showy clusters of fragrant white flowers along the branches in mid spring. All are self-pollinating but better results are obtained when two varieties are planted. Approx. 30 cm (12 in).
Printable: Growing Cherries
Homemade Cherry Pie Filling
Yield: enough to fill a 9-inch pie crust
Prep Time: 20 minutes
Cook Time: 10 minutes
- 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds
- 1/2 cup water
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon almond extract, optional
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
If using, stir in almond extract. Cool slightly before using as a topping.
If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
This recipe freezes beautifully.