Peel tomatoes by scoring the blossom end with an X, blanch briefly in boiling water, and then immediately immerse into a sink of cold water. The skins should peel off easily and the stem core can be removed with a sharp paring knife.
In a large saucepan, mix all ingredients and bring just to a boil.
Reduce heat and simmer over medium for up to two hours, or until desired thickness is reached. Stir occasionally to prevent sticking.
Carefully ladle mixture into sterilized pint jars leaving 1/2” headroom, wipe the rims and threads clean with a damp cloth and seal with lids and bands. Be sure the bands are loose and not screwed on tightly.
Process in a boiling water bath for 15 minutes.
Remove from the bath and allow to cool before handling. When cool, label and date the jars. Store in a cool, dark cupboard for up to one year.