Spiced Tomato Jelly with the flavors of chutney

I have been toying with making jam for the last few months.  I played with various types of fruit jams (many of which I flavored with bourbon) before making a delicious onion jam.  This experience with making a savory jam made me remember a delicious spiced tomato jelly that I had at the American Culinary Federation Northeast Conference ages ago.  I never received a copy of that recipe, so I decided to approximate something similar but equally delicious.  This is the result.  I think it would be great as a ketchup replacement or even just served on crackers with a touch of cheddar.

48 fluid ounces of tomato juice

1 teaspoon ginger

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons Garam Masala spice mix

2 teaspoons curry powder

1 teaspoon pumpkin pie spice

1 teaspoon chili powder

½ cup vinegar

¾ cup brown sugar

¼ cup molasses

¼ teaspoon salt

½ teaspoon pepper

5 tablespoons low-sugar pectin

Zest of ½ of a navel orange

Combine all ingredients in a large stock pot.  Simmer for 20 minutes.  Increase the temperature to a rolling boil.  Add the pectin and boil for at least 1 minute.  Remove from heat and add the orange zest.

Makes approximately six cups of jelly or 6 one-cup jars of jelly.

If desired, follow standard processing procedures to preserve your jars of jelly or just pop it in the refrigerator.  Unprocessed, it will last about 6 weeks in the refrigerator.