I think you do have the right SC. The fruit maybe small for the first go around. I that a similar situation with my first SC.
Tony
My seedling jujubes fruits where sweet.
some of ours were more sweet than sour as well. Could be new hybrids. We also have two unnamed varieties obtained from a sunday market in chinatown, with really weird-looking fruits. The vendor couldn’t speak english much–apart from telling us the price, lol
we could surmise they were grown from seedlings hybridized here in usa, or from imported juju seeds we often see in ebay
Last year I received a Norris#1. The graft never made it , but a root sucker took off, yielding and unbelievable amount of fruit. To make a long story short, the plant want replaced. I grew them side by side. The fruit looked nothing like any other fruit and was bland to say the least. Sweetness was almost absent.
It looked similar to the fruit shown above. I would examine the tree and make sure that the fruit came from above the graft.
The one that’s loaded is from a sucker, the one with the elongated fruit is from above the graft. They both came as Norris#1.
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the top picture looks like rollingrivernursery’s norris #1
Earlier tonight, I picked the last Honey Jar, and the last Shanxi Li from both trees. I think I waited a bit too long on the Honey Jar, as it wasn’t as crisp as I’d like. It was still much better in texture than both Shanxi Li, even though they weren’t as fully ripened.
The larger of the Shanxi Li (from a newly planted ToA tree) was better than the one from the Shanxi Li graft on the So. I’m thinking that part of it may be that the graft gets a bit less sun than the new planting, which is as full as I can get it anywhere in the yard.
Of all this fruit, I actually liked the So the best, due to the juicy crunch. It had the lowest brix, but really, 23-24 isn’t bad brix for any fruit. The 32 brix Shanxi Li didn’t taste that much sweeter…
One other interesting note- the larger Shanxi Li had a seed in the middle, but no pit. I think this is the first time I’ve seen this with my fruit. But, I did notice something like this with some that Roger Meyers sent a couple years ago.
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Bob,
Thanks for your input. I ate my last Shanxi Li last night. I don’t think I like it that much. The texture was more spongy than crispy/crunchy. It is not very sweet. The only positive is the size. It is big comparing to many other jujubes.
From what you decribed, I will look into So. I like juicy crunch in jujubes.
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you seem like you have two different kinds of shanxi li.
while we only have one type of shanxi(the bigger round ones), many of ours also have identity crises–namely chang’s, the russians, and most especially the rt’s(not just among themselves but also with other named cultivars).
speaking of which, just saw burntridge add the never-before shanxi to their roster. They also have hj and chico like clockwork 
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our so’s are much better-tasting now, as we now have high’s of 80’s to lower 90’s. At least as good as hj’s, to my taste. You’d probably enjoy having one, since you and @Bob have similarly mild summers. Additionally, so’s are some of the most ornamental deciduous trees-- with foliage or without. People stop in their tracks just to contemplate them.
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How many of you have tasted Coco and Chico? Can you please describe them?
Bob,
I will look into So. Thanks.
a ripe coco tastes like a sihong in its creamy phase, and when dried as dates, has the texture and flavor vaguely reminiscent of grated brown coconut. Chico is quite tart, and still good eating even when it ripens at the height of our brutal summers. Just thinking about chico makes me salivate, haha.
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Thanks.
I have read that you like Sihong a lot.
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got to tell you though that a sihong in its creamy phase is not as good as when it is fully-tanned(especially when picked later in the year), so coco is a bit behind taste-wise. Of course, i speak in vegas-terms, so coco(which is one of the soviet imports) may still be an excellent choice for you, considering that you guys start complaining your summer is ‘too hot’ at 99F 
“Creamy phase” makes me hesitant. I like crunchy jujube, not soft or creamy 
what i meant by creamy was coloration. They are actually quite crunchy at the creamy-white phase, prior to turning red or tan.
It’s tough to figure out which is best (an ambiguous measure) in which season and climate. This is all confusing enough that I decided to add one (or more) of each. 
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Bob,
You’re the man
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Mamuang! Jujubes are in all of the French markets, they grow like crazy in the south of France. I will not bother to plant them! So many varieties too!
Now, between mirabelles and jujubes, I may need to extend my stay in France with you for a couple of weeks