Scald the tomatoes with boiling water to help remove skins. Remove cores and chop. Combine all ingredients in a large, heavy, nonreactive kettle. Stir well and bring the mixture slowly to a boil. Reduce heat to a simmer and cook until thick, stirring often. (This is important, since the mixture tends to stick, especially toward the end of the cooking time.) Make sure that you allow the mixture to cook down until it is quite thick – about 5 or 6 hours. Fill washed home-canning jars and top with washed lids and rims. Process in a boiling-water bath for 10 minutes.