Has anyone tried making tomato relish - replacing the sugar with dextrose? If so, does it keep well?
We're about to try a small batch, so will keep you posted on our results, but would be interested to hear of others' attempts/successes.
We've now made the relish - worked well; a little spicier, not as sweet - delicious, in fact. Keeping most in fridge, and 1 jar in cupboard as a test to see if it keeps as well as the sucrose variety.