judy dawn, tracked down a recipe for jam,  made with tomatoes.   I will give it to you as sent from a friend.     Would be easy to convert to T.M.
2 pounds of tomatoes
2 pounds of sugar
1 medium lemon
1 Tablsp. strawberry essence

Cook tomatoes with sugar and lemon until it reaches setting point.
Add strawberry essense and cook a few mins. longer.

I think I would give the tomatoes a good boil up before I added the sugar.

Judydawn,                     I like the way you went about this.   I first made this to take to a school camp all the little kids loved it.I have just made 2 biscuit slices , converted to T.M., I looked at the site and couldn't find anything similar.   They are made with a crushed biscuit base.   May be I'm looking in the wrong spot.    I looked under cakes.

Judydawn has asked for my modified recipe for the EDC recipe for basic bread.  I will keep it simple and it is basically for those who have not made bread before or who have not any success. 
Ingredients.good as stated except - use 2 full teasp. of yeast.
                                                -no salt if using a bread premix (like Laucke) which is a good idea if starting.
                                               -can replace wheat grain with wholemeal bread flour or premix.
Process in EDC is good for mixing and kneading, then-
                                            - roughly form the dough into a ball , place in a lightly oiled bowl. spray with water,,
                                             - cover  with plastic,( I use a shower cap !)you could place it in a plastic shopping bag that you can see through.
                                           - place bowl in a warm place,   this will depend on your climate,  the best temp is between 20 and25 degrees.   A friend puts her basin in her bed with the electric blanket on ! We are in a cold climate.
                                        -   It needs to DOUBLE,  the time will depend on the temperature.    At the above temp.  it will take 30 to 40 mins.
                                           -when double tip out on to the lightly floured bench or ( better still the T.M.mat.) decide what you are going to cook your loaf in. you can use what ever you like - bread tin, Pyrex loaf pan , cast iron cass. dish.,french bread stick pan.
                                           -oil the dish well , and generously sprinkle baking dish with seeds or oat flour or rolled oats.
                                           - flatten out bread, fold sides into center,  and tuck ends under.  form into the shape that will suit the baking dish.  Place into dish.
                                         -  spray with water, sprinkle again with seeds etc.,  Make 3 or 4 slashes across top about 1 cm. deep and cover with showercap or plastic bag. ( tie the bag so that the moisture is kept in)
                                        - place in the same warm spot that you used before.  Let it again DOUBLE. This will take slightly less time than the 1st. rise.    I have found you can cook the loaf in a cold start or hot oven with very little difference.
COLD - place loaf in oven , spray with water and set temp. to 200 degrees.    Set timer for 30 mins,    After 30 mins take bread from oven and turn bread upside down into tin.   Put back into oven.    Set timer for 20 mins. Cook for 20 mins.    If base of bread does not appear to be nice and brown,  turn oven up 10 degrees and cook for another 10 mins.
HOT - warm oven to 400 degrees. and cook as above , except the loaf  should not need the extra 10 mins. at the end.
                                Try to resist cutting loaf for 1 hour, or you will rip the dough and not be able to assess the quality of the loaf.      If there is a doughy layer at the bottom,  you have not let it rise enough .   If there are big holes then it has risen too much  .
             Reading through the posts made me realize just how our  likes differ in what we expect from a loaf.   You can add a tablespoon of any grain or seeds without making a great deal of difference to the texture.     Judydawn likes a soft loaf so could add a tablespoon of leftover mashed potato.
           Many of you are already making very good bread,   keep at until you get it exactly as you would like it.
           For members who live in warm climates I suggest you might like to read 'Wild Sourdough" by Yoke Mardewi.  Although she deals with sour dough she does live in W.A.    You might like to experiment with doing the 1st rise in the fridg over night.
         

Have just read though the posts on the Dishwasher liquid soap.      I have made a batch and have trialed it .  Two conclusions,


1.   Does remove oil/grease well but leaves lemon bits on door and in soap holder, and leaves marks on knives and on some plates.
 2.  It scratched my bowl 
on  the base where the rubber ring sit under the blades.   This is probably my fault.  the salt I used was finer than rock salt.
CONCLUSION  -  Will not use it in dishwasher as the wash is not good enough (certainly not on good glasses or good crockery).
                        Don't want to risk damaging my bowl by making another batch.

                       My machine is an Asco and I normally use Liquid Finish.       

 thanks Thermomixer.

Hi Pandateddy,  you are about to have the time of your life.    Could I make a couple of suggestions ? 
 1.   Take annual leave so you can spend lots of time playing with your T.M.
 2.   Stock up on eggs, lemons, and raw beetroot.
 3.   Buy some of those cheap stainless dishes from the $2 shop.( good for placing on top and weighing things.)

I'm only half joking.

Love jam making.    Judydawn,  when you mentioned your Mum's tomato jam,I looked up my "trusty" little book called "Windfalls", to see what it said about tomato jam.    There is a recipe but not with   a ny cordial or such like.   Her recipe has tomatoes,apples ,and   lemons.   She also has one for Tomatoes and Rhubarb.  The author is Sue Ruchel,  and her recipes are simple     I have used it to make chutneys and they have been very good.   I've just notice a recipe for Hawthorne  berries , both jam and jelly.  Think I willhave a go in the T.M !

marmee, just leave the nuts out.    They were not in original recipe.    Also,  with the Xmas pud. recipe leave the nuts out if they are an issue.   With the Xmas pud they don't add much to the flavor, just crunch.  I've put the pud recipe on my Blog and will see if my friend who is coming for tea tomorrow can show me how to transfer it over.    Unless Thermomixer would like to do it ?    Thermomixer, I looked the Pud article in the Age,  no it was not me.    My recipe has more than suggestion of carrot, it has quite a large amount and can be increased with no bad effect at all.