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1
Cut the tomato's in quarters and puree them in a blender or food processor together with the chopped onion and bell pepper.
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2
Strain the puree through a coarse sieve to eliminate the tomato skins.
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3
Pour into a large non stick pot.
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4
Cook the mixture on low stirring often until it has thickened considerable possibly as long as an 1 hour.
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5
Wrap the allspice, cloves, cinnamon and celery seed in a cheesecloth and put them in a small pot with the vinegar.
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6
Heat the vinegar and bag of spices together for about 30 min
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7
Then remove the bag of spices.
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8
Add about 1/2 the spiced vinegar to the tomato mixture
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9
Stir it in and taste.
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10
For a spicier flavor add a little more of the spiced vinegar.
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11
If it is already sufficiently spiced for you.
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12
Add 2 to 3 tablespoons of plain cider vinegar.
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13
This seasoning must be done to your taste.
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14
Then add the mustard, cayenne, sugar , honey and salt.
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15
Cook the mixture again, stirring often until it has reached the consistency that you prefer for catsup.
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16
The time will very depending on the consistency you want but it can take another hour or so.
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17
Taste and correct the seasoning if necessary.
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18
Pour into hot sterile jars and seal leaving 1/2 inch of headroom.
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19
Makes 3 to 4 pints depending on consistency.
