Marie loves cinnamon! Saying it like that almost makes it sound like a confession of sorts. It’s true though, add cinnamon (or chipotle pepper powder) and you know she wrote the recipe. As part of the 2022 Canning Apples Series, we knew we needed to have applesauce recipes included. What better type of applesauce to add than a delicious Cinnamon Applesauce recipe.
This Cinnamon Applesauce is a small variation on traditional applesauce but brings a warm flavor that reminds me of fall. Cinnamon applesauce is a favorite around my family, and Marie’s. We hope it becomes a staple in your pantry and a favorite with your family. A treat for family members young and old.
This recipe makes approximately 6-Quarts of Cinnamon Applesauce.
21 lbs Apples (peeled, cored, and sliced)
1/2 cup water (more as needed)
2 cups Sugar
1 tbsp cinnamon
Prepare Ingredients and Cook Cinnamon Applesauce:
peel, core, and slice apples
Peel, core, and slice 21 lbs of apples.
Place them into a large pot on the stove.
Add 1/2 cup water and soften the apples. Keep an eye on the apples, stirring them regularly to ensure they soften without burning. Add additional water as needed if the liquid cooks off too much.
blend soft apples to desired consistency
Blend the soft apples to the consistency that you like for your sauce.
add cinnamon and sugar
Add 2 cups of sugar and 1 tablespoon of cinnamon. If you really like cinnamon like I do you may want to add an additional tablespoon for a more pronounced cinnamon flavor. Cook until it reaches your desired thickness.
Canning Cinnamon Applesauce:
Fill the quart jars with cinnamon applesauce leaving 1/2-inch of headspace.
Make sure to debubble the jars and wipe the rim before adding the lid and ring.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 20 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your Cinnamon Applesauce has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
Remove the ring and wash off the jar paying particular attention to the threads.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.