Temperature; 15 C (60 F) Humidity; 77%
Barometer; 101.3 and rising, with westerly winds at 20 km/h

The chrysanthemums are still trying to open and are doing that a little slowly... Not that I'm impatient... but then I guess I am!  It appears the mums that survived through the winter included two rusty orange ones and one red one that normally don't make it through, often just not hardy enough to survive the freezing and thawing of their roots.  For that I am thankful.  I also have two yellow mums which normally do make it through, sometimes coming back for 3 or 4 years - rarely more often than that, this far north.  I hope to get some good pictures of them to share once they're a bit more open and impressive.

Today is grape jam day in the garden!  Picked my load of grapes yesterday and I'm pleased with the quality of the fruit.  Another good warm summer has provided us with luscious and sweet concord grapes.  This should be another banner year for various Ontario wines as the natural sugar content of the grapes will be high.  Picked from concord grape vines I planted 5 years ago now; this is the second year that I have enough grapes to even consider making jam.  I love grape jam and I've learned it's hard to find in stores.  Plus, it's hard to find the grapes as most seem to be grown for grape juice production exclusively.  There are plenty of companies making grape jelly, you probably know of at least one brand available on supermarket shelves.  I don't quite understand why they don't make jam, they used to, but that's okay - their recipe probably won't match mine anyway!

Personally I think grape jam is far better, in taste and health benefits, than jelly.  Intuitively I have the impression it has far more fibre that its' jelly cousin and because the skins are an integral part of the jam it's likely the benefits of the flavanoids and iron and other nutrients are increased in a jam as well.  The only part of the grape I don't use in my jam is the seed.  It takes a bit of work to get them separated from the rest of the fruit and a trusty food mill and my stove top are my assistants in that task!

Jams' only downside - sugar, is a significant ingredient.  I haven't figured out how to make good jam without sugar.  Without sugar I'd have to cook it far too long which breaks it down too much, and makes it taste overcooked.  Sugar is a preservative in this respect and works well to help us store beautiful jars of "purple sunshine" to enjoy all winter and give as gifts, and reminds us of a wonderful summer and another job well done!  Using jam sparingly, the sugar content doesn't lead to diabetes or weight gain or sugar "highs and lows".  Eaten on whole wheat or other whole grain bread with a little peanut butter, or cheese for those allergic to nuts, it is a very nutritious and satisfying snack or breakfast.

As I type these words I can smell those grapes, sitting on the kitchen table awaiting their processing.  The smells of autumn are so lovely! Autumn has nearly officially begun - it arrives on Thursday.  Here in southwestern Ontario it is often a beautiful season.  Chilly evenings and refreshing mornings are the bonus and fully compliments sunny, warm days without heavy, oppressive humidity.  That describes a nice autumn in this particular location.  And it appears, so far this year, we will be blessed with just that!  I never forget the fact I am a fortunate soul; simply to be able to find joy in these simple things... I am grateful every day for what seems to me to be a perfect life.  I even love saying so, simply because it reinforces and re-energizes my faith that the world we live in can support us and provide for us when we live in harmony with natures' twists and turns of fate.