This tangy tomato relish is a taste to behold. It’s almost like posh ketchup.

I use cherry toms, a lemon, or sometimes a lime, vinegar, white wine and Demerara sugar.

It cooks in about 45 minutes. Then it’s straight into hot clean jars and left to cool.

The only downside is that we have to eat it within a month. Thinking about it, that’s not a bad thing.

Pictures show it cooking and then in jars cooling ready for storage.