Three Types of Slicing Tomato. Goliath, Russian Purple, and BrandyFred Dwarf. 8.1.2021

 Today I harvested the first of the big slicing tomatoes.

Dwarf BrandyFred.  I can't tell this from Brandywine.  Really super delicious.

Russian (or Ukranian) Purple. I don't know why they call these purple. More mauve-ish to my eyes.

Im not sure where to count a start date for these. Goliath had a setback due to baking in the wall-o-water. I'm estimating about May 1 although that is not perfect. If we use that date, each of these is 90 days. Early Goliath Hybrid.

Sweetcorn Progress Note. 8.1.2021

These are the variety "Ambrosia". I planted the seeds 5.23.21. They are starting to silk and tassle. The first ones that I planted, Sunglow and Trinity, are not quite ripe. I harvested two ears of Sunglow today, The kernels were small, but they were sweet and the flavor was very nice. Give them another week or two to fatten up.

Blackberries. 8.1.2021

These are the variety "Triple Crown". This is the only variety so far that works for me, produces reliably and well, is thornless, and the berries are delicious. Today I picked about 10 cups, enough for a big batch of blackberry jam.

Fig Harvest and Fig Jam. 7.30.2021

Both Lattarula and Desert King are bearing now. The fruits are quite similar. The fig with the dripping nectar is "Lattarula" or the Italian Honey Fig.

Since it's a lot of figs all at once, I made some jam. I followed the Sure-Jell forvlow sugar recipe. I think it gels a little too firm, but it's very tasty. I could see lowering the sugar level some more, but the recipe on the package insert says not to. I do love this jam. It's also quite pretty.

Still Jammin'. Shiro Plum Jam. 7.30.2021

I made four batches of Shiro plum jam. The plums can become too soft and juicy as they ripen, but also very sweet and flavorful. The tree is so prolific, and almost never has an off year. They make a great, delicious jam. I made two batches using pectin for low sugar recipes, and two batches using Pomona pectin, with no sugar added. That last was for Ning, who likes the very, very tart result. It's like those lemon candies. The low sugar version is still plenty sweet, and I like that very much.

The jar on the left, which is more golden, was made with the low sugar pectin (Sure-Jell). The one on the right is more yellow, using the Pomona and no added sugar. I guess the difference is either the sugar, or the Sure-Gell is apple pectin while the Pomona is citrus pectin. The Pomona was also a bit more creamy in texture, while the Sure-Jell is more jelly-like. I noticed that inthe past when I was making freezer jams. The pectins I am using. It depends on the Recipe. I'd like to use less of the one-package per batch types, because they cost too much. However,the recipes are often specific forvthe product and claim they can't be interchanged. I don't know.