Spicy Salsa Preserves

3 pounds tomatoes, peeled and coarsely chopped (about 7 cups)

2 cups sugar

1 1/2 cups chopped green bell peppers

1/2 cup fresh lime juice

1 teaspoon grated lime peel

1 teaspoon ground cumin

1 teaspoon salt

1/8 teaspoon ground red pepper

Combine ingredients in a large saucepan. Bring to a boil; reduce heat to medium. Cook, uncovered, stirring occasionally, until thickened, about 1 1/4 hours. Refrigerate in a covered container up to 2 months, or ladle into canning jars and process. Makes 3 1/2 cups.