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Cinnamon Applesauce
Easy, all natural. Can be canned for later use.

Recipe Created By: Robbie
Prep. Time: 1:00
Serves: 12 - 16

2 lbs. tart apples - peeled, cored, sliced (see Notes, below)
1 cup water
1 Tbls. lemon juice
1/4 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. ground allspice

Canning & Preserving for Dummies Sweet and Sugarfree: An All Natural Fruit-Sweetened Dessert Cookbook
World Encyclopedia of Fruit Apples To Applesauce

-Combine all apples, water, and lemon juice in heavy large pot or Dutch oven.
-Bring to boil over high heat, then reduce heat to medium. Cover and simmer until apples are tender, about 20 minutes.
-Uncover and cook until mixture thickens, stirring frequently, about 10 minutes longer.
-Mash apples slightly with potato masher until chunky applesauce forms.
-Stir sugar, cinnamon, and allspice into apples.
-Transfer to bowl, cover and refrigerate overnight OR follow instructions for canning below.
-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot applesauce, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.

Apple varieties suitable for this recipe are: Granny Smith, Jonathan, Rome Beauty, Winesap, Jonagold, Newtown Pippin, McIntosh, and Gravenstein.

Recipes on this site using Applesauce:

13 Visitor Comments About This Recipe Submit Yours Below!

  • My grandpa was begging me to make applesauce as my grandma died last August and he wanted some now that the apples were ripe again. I made this recipe and he thought I did great.

  • Hi.  I bought my apples this morning and I am going to try your recipe.  Thanks....Sandra...

  • I just finished making this recipe last night. It taste great and was easy to make. I also canned it and my grandson loves it.

  • Hey great applesauce! The people left wagging their tails behind them.

  • This is such a great recipe! I'm a college student and my apartment-mates and I love to go apple-picking but we often go overboard and then have a ton of mushy apples. This is a fantastic solution.

  • I'm a canning fool!... and love it, both during canning and all winter, spring and summer to follow. I was out hiking on an old deserted WW2 army base turned wildlife refuge near my home and picked a pack full of "wild" apples of all sorts. I plan to use your recipe and make what I will dub, "Wild Applesauce"! Thanks for the recipe!

  • Before the finishing product, my children and I tasted the applesauce before adding the rest of the ingredients. It taste really good without the sugar, cinnamon or, the allspice. However, I think that we will try it that way too. Thank you for such a wonderful and tasty recipe. My children and I are enjoying every spoonful.

  • Good, good applesauce. I sliced the apples in food processor and canned in pints in Presto Cooker.

  • I have been making my own applesauce for years.I just have one suggestion for your page. You should tell the people what kind of apples to use. Some of them just don't cook properly. I tried using Fuji apples and it took me all day to make 6 quarts of applesauce.

  • I just made your applesauce recipe from apples on my tree and it came out beautiful,I doubled the recipe and it is perfect. Thank You for sharing this with us.

  • it's great, we had it with a pork roast, must give it to my family, i'm sure they'll all love it. thanks for the recipe. elma

  • I subsituted honey for sugar and it was delicious. Not sure about my canning methods, but thanks for all the tips and info.

  • My husband made your applesauce as part of a meal he prepared for his parents. In his zeal he forgot to measure cinnamon; used tablespoons instead of teaspoons; it was never the less wonderful. I will be making more soon with the increased cinnamon.

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