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In a large saucepan, combine tomatoes, broth, papaya, ketchup, brown sugar, raisins, vinegar, Worcestershire, molasses, jalapeños, garlic, ginger, chili powder, cayenne, cloves and cinnamon stick. Bring to a boil; reduce heat. Simmer, uncovered, for 30 to 40 minutes or until thickened, stirring occasionally. Remove from heat. Discard cinnamon stick. Cool for 10 minutes.
Pour about one-fourth of the tomato mixture into a food processor or blender. Cover and process or blend until smooth. Transfer pureed mixture to a large bowl. Repeat with the remaining tomato mixture, one-fourth at a time. Stir lemon juice into pureed mixture. Cool completely. Transfer to clean jars. Cover and store in the refrigerator for up to 2 weeks.