In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial bbq sauce, about 25 minutes.

Ladle hot sauce into hot jars, leaving 1/2-inch headspace. BWB 15 minutes for half-pints, 20 minutes for pints.

Notes:

Recipe can be successfully halved, if desired.

I like to lightly steam the fruit and tomatoes separately in the steam juicer then use the pulp in the quantity called for in the form of finely chopped fruit in the recipe. This means I don’t have to simmer the ingredients for 25 minutes to thicken. Just for about 5-8 minutes to give the flavors a chance to blend and bring the temp to a simmer, adequate for processing.