Whisk together warm water, tomato paste and apple cider vinegar. This important step will help dissolve the tomato paste into the mixture.
Add brown sugar, maple syrup, honey, and molasses and combine well. Add the spices and stir to incorporate.
Bring to a simmer over medium to high heat. Stir continuously with a wooden spoon so it does not burn.
Turn the heat down cook over medium to low heat until the mixture thickens. Continue to stir occasionally with a wooden spoon so the mixture does not burn.
The sauce will thicken as it cools. To check the thickness, transfer a small amount to a small cup and place it in the freezer until cool.
Place in a sterile jar or container and let cool completely. Keep in the refrigerator for up to 4 weeks. Or process in a water bath canner to make it shelf stable.
Notes
PRO TIP: When bottling hot barbecue sauce into jars use a clean damp paper towel to wipe the rims of the bottle clean before placing on the lids.Should you get any barbecue sauce down the sides of the jars, WAIT for the bottle to cool completely BEFORE running under water or wiping the jar with a damp cloth! If you don't, you may break the glass jar. For more information on canning visit Ball Canning.