Made from fresh peaches and nectarines, this delicious-to-eat relish will become a staple on crackers, cheese boards, and mezze platters.
Combine peach, nectarine, shallot, tomato, mustard seeds, chilli, if using, ginger, bay leaf, vinegar and sugar in a medium heavy-based saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 30 mins or until the mixture is reduced by one-quarter.
Meanwhile, to sterilise preserving jars, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove the sterilised jars and lids and place upside down on a clean tea towel.
Spoon relish into warm sterilised jars. Seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.