Skin and remove seeds, then scrape out pulp until you have 3 lbs. Place in a deep saucepan with water and bring to a boil. Simmer for 15 minutes, covered. Remove from heat and strain through jelly bag. Add sugar and bring to a full boil for 1 min. Add pectin, mix thoroughly, bring to hard boil for 1 full minute. Remove from heat, skim and pour into hot, sterile jars. Seal.

Remove pulp and recover 3 lbs. Place into saucpan with just a little cooking water, bring to a slow boil, then simmer for 10 minutes. Remove the juicy pulp and strain through a food mill. Place juicy pulp in saucepan, add vinegar, water, sugar and spices. Mix ingredients thoroughly and cook over low heat for 30 minutes, stirring occasionally. Do not allow to burn. Strain sauce through fine sieve, add pectin and bring to full boil for 1 minute. Skim, pour into hot, sterile jars and seal.