Tomato, Lemon And Port Marmalade - cooking recipe

Ingredients

5 medium lemons
2 lbs sugar (about 4 1/3 cups)
3 1/3 lbs tomatoes, peeled and coarsely chopped
1 cup sugar, extra
1/2 cup port

Preparation

Cut the unpeeled lemons into thin slices. Remove the seeds and tie them in piece of muslin. Place the lemon slices, muslin bag and 3 2/3 cups water in large bowl. Cover and let stand overnight.
Transfer the lemon mixture to a large saucepan; bring to a boil. Reduce the heat to low; simmer, covered, stirring occasionally, for about 1 hour or until the peel is soft. Discard the muslin bag.
Measure the fruit mixture, allowing 1 cup sugar to each cup of fruit mixture. Return the fruit mixture and sugar to the pan. Add the tomato and extra sugar. Stir on high heat, without boiling, until the sugar dissolves. Boil, uncovered, stirring occasionally, for about 40 mins or until the mixture is reduced by half. Stir in the port and boil, uncovered, for about 5 mins or until the marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.
Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.