I've only been away for a few days, but things carried on growing and growing for those few days so I found a surplus of tomatoes and cucumbers waiting for me.
I often deal with tomatoes by just throwing them in the freezer and hoping I find time to do something with them later, but as the freezer is full to over-flowing, I decided to plunge straight in and make my 'lazy passata'. It's lazy because I don't bother to sieve it all - just skin the tomatoes, chop them up and cook them before bottling. It takes a lot less time!
Cucumbers are trickier to deal with - no popping them in the freezer!
As I already have a stock-pile of frozen lemon pieces (left from recipes which require only juice or zest), I went for my unusual cucumber and lemon jam/marmalade. Basically the cucumbers stretch the lemons and add bulk to the preserve so it's a good way to use them.
After boiling, an over-night soak is best to soften up the lemon peel - and this time, due to other things happening, it ended up with 2 nights soaking!
The finished preserve tastes rather sharp and marmalade-like, and looks a far better colour than in this pic.