Jetsetter

Tomato

80d to harvest

Sink your senses into Jetsetter’s glossy, beefsteak-sized fruits—an alluring, deep red with a velvety sheen that feels almost luminous in the garden. The flesh is richly meaty and satisfyingly firm, delivering a balanced, classic tomato flavor that shines in hearty slices and bold, garden-fresh preparations. Grow Jetsetter for show-stopping summer harvests and a centerpiece fruit that’s as dependable as it is delicious.

Crop Dates

Growing note: Frost-free Zone 12b supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	80
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	9

Frequently Asked Questions

What pest or disease is most likely to hit Solanum lycopersicum (tomato ‘Jetsetter’), and how can I prevent or fix it?

Early blight (Alternaria) commonly shows on tomatoes as brown, target-like spots on older leaves that spread upward. Remove and discard infected leaves at the first sign, water only at the soil line (not the foliage), and improve airflow with wider spacing and pruning of excess lower growth. If the problem is spreading after leaf removal, apply a labeled fungicide for tomatoes according to the product directions and repeat as directed.

How often should I water Jetsetter during the main growing phase, and what soil moisture level should I maintain?

During flowering and fruit set, keep soil consistently moist but not waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week depending on heat and container/soil drainage. Water deeply 1–2 times per week rather than daily, and check by feel: the top 1 inch (2.5 cm) should dry slightly before the next watering. Uneven moisture can trigger blossom-end rot, so avoid letting the soil swing from dry to saturated.

How do I tell when Jetsetter tomatoes are ready to harvest?

Harvest when fruits reach their full color and size for the variety and the shoulders are fully colored with a slight give when gently squeezed. Use frequent picking (every few days once ripening starts) because tomatoes that stay too long can split or drop. For best flavor, harvest when ripe rather than waiting for a fully soft fruit.