It's very easy to do. This is how my Mom taught me and I make it every year: Pick the amount of red tomatoes you wish, peel them, scoop the major part of the seeds and dice them. No need to be absolutely thorough, as some seeds also add to the beauty of the jam. Weigh the prepared tomatoes. In a pan mix the tomatoes with the same amount of sugar and a cinnamon stick. Mix and cook over a low heat until the setting point is reached. That's all. Some variations: if you don't want it to be as sweet you can cut the amount of sugar a bit, but bear in mind that the jam won't last as much that way. If you plan to eat it in a shorter amount of time that is fine. You can substitute and/or add a bit of ginger instead of the cinnamon stick. This jam is also wonderful if you mix in assorted berries, even frozen, with the tomatoes before cooking over the heat. Serve over vanilla ice cream and with a dash of Créme de Cassis for a truly Summer flavour or spread on a slice of homemade bread to go with a cup of tea. Hope this helps Eduarda

trailrunner, I have this one from RobinKate, my family loves it. I'm thinking it would be very pretty made with the white tomatoes I grow every year: Tomato Orange Marmalade Adapted from Gourmet 2003 It is important that you use the best quality tomatoes you can for this recipe. You can use any color of tomato you want, a mix is especially striking. Don't use paste tomatoes as they do not have enough liquid in them. If need be in winter you can make a batch using 1 quart jar of home canned crushed tomatoes. However supermarket tomato look alikes will not work. A friend tried that once and when I asked how it was she replied, "Well... I ate it." Which meant no one else would. 3 pounds peeled, cored and chopped ripe heirloom tomatoes, including juices (the weight is after peeling, coring and chopping, including the weight of any juices) 3 cups sugar 2 organic juice oranges, washed 1 organic lemon, washed 1/8 tsp salt Place peeled, chopped tomatoes and their juices in a 5 to 6 qt or larger, wide pot, (the ingredients will all fit in a smaller pot but you need to leave space so they will not bubble over, ideally it should be at least 9 1/2 inches wide to encourage rapid evaporation). Slice oranges and lemons as thinly as possible, including peel and pith. I slice mine on my mandolin using the thinest insert and then remove all the seeds and slice the rounds into 4 pieces (and the pieces that are only peel I julienne, you can also quarter the fruit and then slice it as thinly as possible with a knife. Place the lemon and orange slices in the pan with the tomatoes, checking again for any citrus pits you missed, in the pot with the tomato. Add the sugar and salt and place over moderate heat while stirring until the sugar has completely dissolved. Turn the heat to high and continue to cook until the setting point is reached.* Using a canning funnel ladle hot marmalade into hot jars leaving 1/4 inch headspace. Run a bubble wand or small knife around the inside of the jar to remove air bubbles. Use a damp paper towel to clean the surface of the rims, place a clean lid on top, add the rings and tighten as tightly as you can with your hands. Place the filled jars in a water bath canner and process for 10 minutes. After the 10 minutes is up remove the lid, turn off the heat and leave to rest for 5 minutes before removing the jars to cool on a towel or receiving blanket. I don't know if this is the one you are looking for, but it's good. Thanks RobinKate, I know you're out there somewhere! Annie

Well, *I* was put in charge of the soup today! They'd already dumped the gallon of yellow tomato puree and some raw squash, chopped red tomatoes in when I finished unloading the car, so I pulled most of the red tomatoes out, grilled some sweet bell peppers, onions, garlic (I think, they were already all chopped and mixed together) and leeks, put those in, a gallon of water, some grilled yellow squash, and some chopped yellow tomatoes I brought (skins and all). Cooked until squash was tender (I was afraid we only had a couple of hours, but it turns out we weren't eating until 2pm so it cooked for more like 4 hours), then added some lemon juice, brown sugar (didn't have white sugar), salt, black pepper, and torn chard and beet greens (no stems). Oh, and a quart of porcini risotto left over from last night. The other pot, I put the tomatoes I fished out of the first pot (turns out those should have been saved for salad, I didn't bring more today), maybe 1 pint of leftover tomato-basil sauce from last night, 3 quarts of oven- roasted peeled red tomatoes with juice (I finished at 1am), another quart of frozen roasted tomatoes, 3 lbs of frozen over-ripe chunked tomatoes with skins, 2 pints of frozen tomato sauce (unseasoned) from last year, 2.5 bags of frozen corn, more peppers (including jalapenos and serranos), onions and lots of garlic, and lime juice. The propane burner got turned up too high before I got all the liquid in (too many cooks DO spoil the soup) and I was scraping up black bits, so we transferred it to a 23 qt PC, put it on the OTHER propane burner that wasn't as touchy, we lost a lot of corn that had sunk to the bottom of the thin pot, but I added 2 cans of black beans with liquid, lemon juice, ACV, brown sugar, salt, pepper, more garlic, 2 quarts of tomato-basil sauce I found (I pulled the basil out), then ran to the store and got a jar of chipotle grill seasoning with cumin, garlic, and black pepper (going with the smoky/charred taste), used half that plus half a bunch of cilantro stirred in last minute. Served with fried tortilla strips on top. So both soups were "let's see, what do I have to work with?" Guess which one got more compliments?

I didn't make the tomato chutney and don't have a recipe for it, but I do know that it has a little curry powder in it. I'll see if I can get the recipe for you, but don't hold your breath! The lady who makes it is well-known to me, but sells her products commercially. She might oblige when I see her next. Tomato Jam 2 1/2 kg (about 5lb) red or yellow egg-shaped tomatoes (heck, any tomato will do!) 2 1/2 kg white sugar 3 lemons Cover tomatoes with sugar and leave overnight. Next morning, strain off liquid, bring to the boil and skim. Add the tomatoes and boil slowly for 30 minutes. Remove the tomatoes, and continue boiling the syrup till it is thick, then add the juice of the lemons. (If desired, the lemons can be sliced and boiled with the tomatoes.) Spoon tomatoes into jars, pour syrup over till brimming full, and seal immediately. If desired, the pulp of several passionfruit can be added to the mixture. Passionfruit and Tomato Jam 500g cooking apples, peeled and chopped pulp of 9 passionfruit 1kg ripe tomatoes, peeled and sliced 1.4kg sugar Cook the tomatoes and apples gently in a saucepan until soft. Add warmed sugar, stir until dissolved. Boil rapidly for 30 minutes, then add passionfruit and boil until it gels when tested. Pour into warm jars and seal. Tomato Butter 2 cups brown sugar 3 cups sugar 2 cups vinegar 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice 1 tablespoon salt 5 litres minced ripe tomatoes 3 medium onions, minced 1 green capsicum, minced 1 can crushed pineapple Combine sugars, vinegar and spices. Bring to the boil. Add ground vegetables and pineapple. Simmer over low heat until desired thickness, stirring frequently. Pour into hot sterilized jars and seal. Goes well with meats, especially ham. Tomato Relish 18 firm ripe tomatoes, peeled and chopped 2 1/4 cups sugar 1 stalk celery, finely chopped 1/2 teaspoon ground cloves 4 onions, finely chopped 2 teaspoons cinnamon 2 green capsicums, finely chopped 2 red capsicums, finely chopped 1/2 teaspoon pepper 2 tablespoons mustard seed, tied in a bag 1/3 cup salt 1 1/2 cups cider vinegar Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to the boil and simmer 3 minutes. Add vegetables and return to the boil. Simmer for 10 more minutes, stirring occasionally. Remove bag holding mustard seeds. Spoon into hot sterilised jars and seal.