Ingredients
- 1 heaped tablespoon cloves
- 1 heaped tablespoon black peppercorns
- 2 heaped tablespoons whole allspice
- 1 bay leaf
- 5kg chopped tomatoes, roughly chopped
- 6 cloves garlic, roughly chopped
- 1 tablespoon ground ginger
- 1/2 teaspoon cayenne pepper
- 30g salt
- 600ml white-wine vinegar (we didn’t have any and just used white vinegar)
- 1kg white sugar (you can use raw sugar)
What you will need
- A big pot
- Muslin cloth for the spices
- Wooden spoon
- 1 dozen or so jars with lids (we used 10 jars approx 650mls in size)
- Baking tray
- A few clean tea towels
- Pourer for the finished relish
- Tongs
- Smaller saucepan for sterilising the lids
What to do
To sterilise the lids
- Boil the lids in a saucepan for 10 mins
- Keep a lid on the saucepan until you are ready to remove the lids
- Use kitchen tongs to remove the lids
- Do not touch the inside of the lids when you handle them
To sterilise the jars
- Pre-heat the oven to 180 degrees C
- Wash the jars
- Place a tea towel on a baking tray
- Place all of the jars upright onto the tray
- Place the tray into the oven
- Heat the jars for 15 mins
- Remove the jars from the oven just before you are ready to use them
How to make the relish
- Tie all of the spices into the muslin cloth
- Add all of the ingredients except for the sugar and vinegar to the pot
- Bring to the boil, and boil for about an hour, stirring occasionally
- Add the sugar and vinegar, and continue to boil for 2 hours. Be sure to stir this regularly as it may stick to the pot (Rose averted a near disaster at this step yesterday)
- Remove the muslin bag
- Scoop the relish into a gravy pourer
- Pour the hot relish into the sterilised jars making them as full as you can (will ensure a vacuum seal)
- Place the lids on the relish ensuring they are tight (hold the jars with a tea towel as they will be hot)
- Allow the jars to cool (this should cause the lids to suction and seal)
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