Amish Tomato Ketchup

Pour tomato juice and apple cider vinegar into a large heavy-bottomed pot and bring to a boil over medium-high heat, stirring occasionally.

Add sugar, salt, pepper, and ground dry mustard to the boiling mixture, stirring constantly until sugar dissolves completely.

Reduce heat to medium and add clove oil and cinnamon oil, stirring well to distribute the spices evenly throughout the ketchup.

Simmer the mixture uncovered for approximately 35–40 minutes, stirring frequently to prevent sticking and ensure even cooking.

Test the ketchup for desired thickness by dragging a wooden spoon through the mixture; it should leave a clear trail that fills in slowly.

Pour the finished ketchup into clean, sterilized jars while hot, leaving ¼-inch headspace, and seal with lids according to standard canning procedures if desired, or refrigerate immediately after cooling.