Place all of the ingredients into a large saucepan

Stir until combined

Bring to a boil over a high temperature, stirring until the sugar has dissolved

Reduce the heat, cover and simmer for 30 minutes

Press the mixture through a chinois into a large jug

Remove the jars and lids from the water and dry

Pour the sauce into preserving jars leaving a head space of 2.5cm

Centre the lids on the jars and finger tighten the bands on

Place the jars into the water and leave on a medium temperature until the water reaches 88° Celsius

Leave to simmer at this temperature for 30 minutes

Remove from the water and use a cloth to tighten the bands

Leave to cool completely before labelling with the date