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

1. Boil the lids in a saucepan for 10 mins
2. Keep a lid on the saucepan until you are ready to remove the lids
3. Use kitchen tongs to remove the lids
4. Do not touch the inside of the lids when you handle them

To sterilise the jars

1. Pre-heat the oven to 180 degrees C
2. Wash the jars
3. Place a tea towel on a baking tray
4. Place all of the jars upright onto the tray
5. Place the tray into the oven
6. Heat the jars for 15 mins
7. Remove the jars from the oven just before you are ready to use them

How to make the relish

1. Tie all of the spices into the muslin cloth
2. Add all of the ingredients except for the sugar and vinegar to the pot
3. Bring to the boil, and boil for about an hour, stirring occasionally
4. 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)
5. Remove the muslin bag
6. Scoop the relish into a gravy pourer
7. Pour the hot relish into the sterilised jars making them as full as you can (will ensure a vacuum seal)
8. Place the lids on the relish ensuring they are tight (hold the jars with a tea towel as they will be hot)
9. Allow the jars to cool (this should cause the lids to suction and seal)