4 qt. peeled, cored and coarsely chopped ripe tomatoes
1 qt. finely chopped, cored and seeded sweet red peppers
2 long fresh hot green peppers, seeded and minced or substitute 1/8 teaspoon cayenne pepper
3 cup finely chopped onions
2 large ribs celery, chopped
2 large cloves garlic, minced
3 cup cider vinegar
1/4 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 cup light or dark corn syrup
2 teaspoon ground cloves
2 teaspoon ground cinnamon
1 teaspoon mustard seed
Combine tomatoes, sweet red pepper, onion, celery, hot green pepper, garlic, vinegar, salt, sugars and corn syrup in large pot or kettle. Bring to boiling; lower heat, simmer uncovered, stirring occasionally, 1 hour. Stir in cloves, cinnamon and mustard seed. Cook 2 hours, stirring occasionally or until sauce has thickened considerably. (Mixture should be thick enough to release only a very little thin liquid when a spoonful is place on a plate and tilted.) Immediately ladle sauce into clean, hot pint canning jars, leaving a 1/2 inch headspace. Wipe jar rims and threads clean. Process in boiling water bath 15 minutes. Remove jars, tighten bands, label and store in dark cool place. Mellow this sauce about 1 month before using.
Makes 6 to 7 pints.