Tomato, lemon and port marmalade

tomato, lemon and port marmalade
1.5 Litre



1.Cut unpeeled lemons into 5mm slices. Remove seeds, tie seeds in piece of muslin. Place lemon slices, muslin bag and the water in large bowl, cover, stand overnight.
2.Next day, transfer lemon mixture to large saucepan, bring to a boil. Reduce heat, simmer, covered, stirring occasionally, about 1 hour or until rind is soft. Discard muslin bag.
3.Measure fruit mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture and sugar to pan with tomato and extra sugar. Stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 40 minutes or until mixture is reduced by half. Stir in port, boil, uncovered, about 5 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars, seal while hot.