The tree is upright and vigorous, blooming later than Danube but ripening earlier, about ten days before Montmorency. It has very high resistance to bacterial canker. The Hungarian sweet-tart cherry varieties are partially self-fertile, and early research suggests that crop yields are improved by the presence of a pollenizing sweet cherry. We recommend Blackgold™, a late blooming "universal pollenizer."

Ripening earlier than other Hungarian cherries, Jubileum™ produces a dramatic black-red Morello cherry (a tart cherry with red skin and red juice). The fruit will hang on the tree gaining sugar for about ten days after reaching full color, and once picked it can be eaten fresh or used in pies, preserves, wine, or jam. Jubiluem is also reported to be very high in anthocyanin, a compound that is thought to have anti-inflammatory, anti-viral, and cancer fighting properties. 

From Michigan State University: "The tart cherry is native to the Carpathian Basin where it is a common wild and cultivated tree. In the Hungarian language, sweet and tart cherry have very different names suggesting that the early Hungarians distinguished between these two related fruit types. The Hungarian name for sweet cherry is cseresznye, while the name for tart cherry is meggy. The large number of locations with tart cherry in their name such as Meggyespatak (cherry creek) suggests that locations with native tart cherries were widespread."