Sunny Day Hackberry Orange Sauce

1 large orange, zested and juiced
1 cup water
2 cups sugar
4 cups hackberries
1/4 tsp ground cinnamon
pinch ground cloves

Sterilize canning quality jars, lids, and rings in boiling water and keep hot.
In a saucepan over low heat, put the orange zest, orange juice, water, and sugar, cooking for 10 minutes, stirring frequently.
Add the hackberries and continue cooking until the hackberries 'pop.'
Add the cinnamon and cloves and continue cooking for 5 minutes, stirring occasionally.
Pour the mixture through a food mill or wire mesh colander and press through to remove seeds and skin.
Pour strained mixture back into the saucepan and put over high heat.  Bring to a rapid boil, remove from heat and skim off the foam that forms.
Pour mixture into hot sterilized jars, put on lids and rings, and set aside in a cool, dark location, undisturbed overnight.