I would suggest you contact your County Cooperative Extension Office (talk to the foods agent - Family and Consumer Sciences Agent) for food safety information concerning this recipe.

Important rules of home canning....
-Only use tested recipes to improve food safety.
-Don't make up your own recipes because you don't know if the pH is correct, if the heat is able to penetrate this thick mixture during the canning process, and you are just guessing at the correct amount of time for processing, and is it safe after it's been in storage.

-Grainlady

Madicakes, with that proportion of vinegar and most of the other ingredients being sugar/fruit, I think the ph would be OK to can, but am a bit "iffy" on the density of the final mixture, especially after cooking.

Since all of the ingredients are already prepared and it can be made in 20 minutes, I'm not sure what benefit would be derived from canning it, as it would be something that keeps in the refrigerator for a while.

I also would not venture a guess as to time, although I process my catsup 15 minutes per pint or half pint.

If it helps, you can review a couple of "approved" recipes, both of which I use, and see if you think they are anywhere equivalent to yours.

CATSUP

1 gallon tomato puree (fresh tomatoes, no seeds or skins, use a food mill)
2 cups chopped onion
1 cup chopped red pepper
1 head garlic minced
2 cups cider vinegar
1 tbls salt
1/2 tbls celery seed
1 tbls yellow mustard seed
1 tbls black peppercorns
1 tbls allspice berries
1 tbls sweet paprika
1 3 inch cinnamon stick, broken up (or 1 tbls if powdered)
1/2 cup brown sugar
1/2 cup corn syrup

Simmer tomato puree. Roughly chop onions, peppers and garlic, throw in with vinegar, sugar and salt. Simmer until reduced by 1/4. Tie all spices in a cheesecloth bag and simmer the sauce until thick, squeeze out the spice bag, run the soup through a food mill and simmer again until really thick. ( I pureed mine with the stick blender) Or, grind the spices in a coffee mill and just add to the puree. Do not cook too long, you will lose the flavor. Too short, it's too runny.

Cook the puree down some before you add spices. If it is too runny, add a can of tomato paste if you get desperate. Do not double recipe, it takes too long to cook down.

Can in half pint or pint jars, 15 minutes in a boiling water bath.

Makes 5 half pints

I also make this one, from KatieC, who is also a Certified Master Canner

Smoky Chipotle Ketchup

Recipe By :Katie

5 lbs. ripe tomatoes -- coarsely chopped
1 large onion -- finely chopped
1 large poblano chili -- finely chopped
2 jalapeno chilies -- coarsely chopped
4 canned chipotle chilies -- (2-5) chopped
1/2 cup cider vinegar
1 cup dark brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth.

Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red.

Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.

I hope this helps. I have never used date syrup and doubt that I will, so I don't know the thickness. I do know that tomato paste is very thick so I'm assuming after the water is cooked out, the resulting final product is going to be pretty thick.

Annie