Toss all the ingredients into a saucepan or pot.Bring to a boil, then turn heat down to low or medium low depending how vigilant you are about stirring.
Occasionally stir and continue to cook until thickened. (I cooked mine on low for an hour)

Remove and discard ginger and cloves.

Let cool then seal it in a jar or container.

Store in the refrigerator and use within two weeks.