[MomwithHope]

Tomatoes coming in good, better boys first and San marzanos after that. The Sabre tomatoes are always last and they are the hardiest . Every other day I pick this many shishitos. Spent over an hour cleaning them. Sautéed and in the freezer. I really needed to do blackberry jam, three quart bags in the freezer, will have to put them off til tomorrow. Hubby and I wondered if the red shishitos tasted different, wow they are so sweet. Just don't eat any membranes or seeds. A few banana peppers mixed in. Like 4 The reds are small and have almost no membranes or seeds, several totally clean inside. I am only saving the seeds from the red ones. I have had no luck getting younger seeds to germinate, even with a heating pad and 3 weeks.

[MomwithHope]

BTW prepackaged Shishito’s in the grocery store again. 8 oz bag 3.99. Last year was the first year I saw them, many bad, should have been tossed.

[Qiviut]

Take some of those blackberries & make a batch of this - a favorite among my family & friends. I use the cheap Oak Leaf Merlot from Walmart - the merlot flavor really comes through in a nice way:

Blackberry Merlot Jelly

https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/

I use the 2nd method in the post:

Sure-jell low sugar pectin and followed their directions on the insert for the process.

The 2nd batch jelled within a couple hours. Sure-jell has you mix 1/4 cup sugar with a packet of their powdered pectin. You bring that mixture and the wine and berries to a boil and then add the rest of the sugar. Bring to a boil for one full minute then pour into jars and water bath.

My note: when you dump the rest of the sugar in, don’t panic!! Just keep breaking up the clumps - you have enough time to get them out before the mixture boils.

[Diana in Wisconsin]

They’re so pretty when they go to red! :)