Can't Find It - Search Wendy's For A Specific Recipe Here

Sunday, December 27, 2009

Tomato Marmalade

My mum used to make all her own sauces, jams and preserves when we were growing up and so our kitchen always had wonderful aromas coming from it. I also used to do my own preserving but alas, as the years have gone by and being able to buy cheaper from the supermarkets, I seem to have stopped making my own. When you don't have children at home anymore, it just doesn't seem to be worth the effort at times.
I always want to make some homemade preserves etc around the christmas period, to give to friends and family members. This is a recipe that my mum made sometimes for my dad, as he loved all the various types of chutneys and sauces.


1 kg tomatoes - peeled and sliced (keep any juices from it)
2 1/4 cups sugar
1 small orange - quartered, seeded and very thinly sliced
1/2 lemon - halved, seeded and very thinly sliced
2 teaspoons whole cloves
1 1/2 cinnamon sticks


Place tomatoes, sugar, orange and lemon in a large heavy based saucepan and stir over a medium heat until the sugar dissolves.
Wrap clove and cinnamon sticks in a piece of muslin, tied with kitchen string and add to the tomato mixture.
Boil gently for about an hour or until the marmalade gels. (To test, drop a spoonful of this into a saucer of cold water. Push around with your finger and if it wrinkles or firm, it is ready)
Ladle the hot marmalade into hot sterilised jars and seal while still hot.
Turn jars upside down, resting on the lids, until cool.
Make sure you have sterilised the jars ande lids like this: Wash thoroughly in hot soapy water. Rinse and dry. Place in a large saucepan and boil for around 10 mins. Remove and dry thoroughly with a very clean tea towel.
Pour the marmalade into them while jars are still hot.
Marmalade will keep, sealed for up to 6 months in a cool pantry. When opened, refrigerate for up to 3 months.
Makes 2 cups (500ml)

Lemon Cream Rice

A friend gave me this recipe that she loves to serve to her family. It is easy to make, economical and tastes really delicious, especially if you like a slightly tangy taste to it. You can always change the lemon to orange if you prefer.


1 cup medium grain rice
1200 mls milk ( I use hi-lo)
1 cup cream
1/2 cup sugar
grated zest of 1 1/2 lemons


Put rice in a large size saucepan with the milk and lemon zest and bring to the boil on medium heat. Reduce heat when boils and just simmer gently for about 30 minutes or until rice is cooked and the milk has been absorbed. Make sure you stir often to stop rice burning or sticking to the pan.
Remove from stove and stir in the cream and sugar and mix through until it is soft and creamy.
Serve on its own or with some vanilla icecream.