'Tis the Season for Canning - Catsup

Growing up whenever we were at my grandparent's house, we had homemade catsup. Apparently over the years, the spelling of Ketchup has changed also. Wonder what Mr. Webster would think? Anyway, this is another one of Grandmother's recipes (with a few adaptions).

Catsup

4 quarts tomatoes (chopped, seeded and peeled)
3 cups sugar
2 cups vinegar
3 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon mustard
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Cook tomatoes until soft. Drain and push through a sieve. Return to pot and cook rapidly until thick (around an hour). Reduce heat.

Add sugar, vinegar and spices to pot. Cook on low about 25 minutes, stirring frequently being careful that catsup does not stick to bottom of the pan.

Ladle hot catsup into hot jars leaving 1/4 inch headspace.

Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts. (Add 1 additional minute of water bath time for every 1000 feet above sea level.) Remove jars and cool.