Place all ingredients in a large, heavy bottomed pot, and stir to combine
Bring to a low boil over medium-high heat.
Reduce heat to low
Simmer for 1.5 hours, stirring often to avoid burning on the bottom, until thickened
Pour sauce into clean, sterilized mason jars while sauce is still hot, filling to 1/4 inch from top
Cap and seal jars, using water bath method, boiling for 15 minutes, making sure the jars stay covered by about 2 inches of water at all times
Let jars sit to cool after removing from the boiling water.
Check seals to make sure they haven't popped, and twist rings to make sure they are tight.
Store in a cool dark space for up to 6 months
Once a jar is opened, store in the fridge and use within 2 weeks