Its dead easy trust me. Don''t overwarm the jars - or they cool too quick and shatter - 100C is plenty. When it starts to go jammy, keep tasting (having blown to cool first) to ensure its not over caramalised!Me too Lindz
Picked up the onions this morning and washed out some jars last night. I have faith in Reds recipe though, they're normally pretty good.
Its a good recipe that I borrowed and adapted - I'm sure it will go well
I've photographed the sweetcorn relish and will post it up when I get a minute