6 large tomatoes (1.5kg), peeled, chopped
coarsely
220g sugar
125ml port
Method :
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. Next day, transfer lemon mixture to large saucepan; bring to
boil. Reduce heat; simmer, covered, stirring occasionally, about 1 hour
or until rind is soft. Discard muslin bag.
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. Pour hot marmalade into hot sterilized jars; seal while hot.
