I was going to try this tomato marmalade recipe from The Good Cook: Preserving. Not much citrus in it, just some lemon juice. I don't know how it's supposed to taste, either; just have to do something with all these ripe tomatoes ... TOMATO MARMALADE To make about 2 pints 1-1/2 lb. large ripe tomatoes, peeled, halved, and seeded 2-1/2 cups sugar 1 cup water 6 tbsp. strained fresh lemon juice Boil the sugar and water together for about five minutes to make a thick syrup. Stir in the tomatoes and the lemon juice. Stirring frequently, cook over medium heat for about 45 minutes, or until the tomatoes are translucent and the syrup thick. Put in jars and cover. Process. VICTORIA SERRA TIA VICTORIA'S SPANISH KITCHEN The recipe refers you to the pages in the book about processing ... for marmalade, it says: Hot-pack. Process in a boiling water bath; pints, 15 minutes.

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.

Thanks for your reply John, i will try looking at Victory Seed!

Hi Mokinu, I'm sorry to hear you had to pull your Juliet. I actually didn't know there was an F1 and an f2. Now I'm not sure which the one I grew was because I got the transplant at Kent building supplies. I'm not sure what the difference is except I guess it lies in the generation of the hybrid so I am guessing the f2 would be more stable in its traits?? There was someone who had posted a while back who said they had gotten some volunteer plants from a Juliet and it sounded like they may have been true to seed. I'm just trying to do some digging around. I also seeded a Sweet and Neat yellow from a transplant from last year. Looks like it's about to start flowering so I'll soon be able to see how close it will be to being true to seed. Juliet has a bit more growing yet. What did you mean when you said your seedlings were "regular leaf"? I'm very new to gardening. Last year was my very first time. I have limited space as I'm growing on my 11x11 deck. I've never tried the yellow plum. But I really did love that yellow Sweet and Neat. This year I'm growing a Sungold cherry, black cherry, San Marzano, mortgage lifter and the Juliet. I also have the small varities of the Sweet and Neat yellow and Tiny Tim. I'll have to check out the yellow plum. Thank you!