The garden is winding down, and while a few things are still producing, we’re coming to the end.  I took a swing through and picked a bunch of things last night, and found this to match what I got.  Here is my variation on the recipe.  I was looking for something a little tarter and more savory, but didn’t want to make homemade Vegamite.

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Ingredients:

16 cups of quartered tomatoes
5 to 10 cups sugar, depending on how sweet you want this to be
20 to 25 jalapeno, cerrano, and thai chilis, or whatever you like and get from the garden or market, with the stems taken off and cut into 1/4 to 3/8 inch slices
1 large sweet white onion, quartered
1 cup balsamic vinegar
1/4 cup worcestershire sauce
8 whole cloves of garlic
2 limes, cut into quarters, peel and all
Salt to taste. I used about 1/4 cup for the batch.
12 tablespoons classic pectin

Prepare jars and lids according to directions for a water bath.  This recipe made two pints and 10 half pints.

Combine all ingredients but the pectin in a large soup kettle.  Bring to boil over medium-high heat.  Reduce heat to medium and simmer for 30 to 40 minutes, stirring occasionally.  Drain first through a course collender into a large bowl, then through a find sieve back into the large soup kettle.  Bring back to a rolling boil, then measure off two cups of the juice.  Mix the pectin with this juice, then mix back into the rest of the juice.  Continue to boil for three minutes.

Ladle into your prepared jar, leaving about 1/4 inch of space at the top of the jar.  Use a hot, wet towel to wipe the rim and threads of each jar, then close hand tight.  Process in a water bath for 15 minutes.