Cinnamon Applesauce

Marie Overton
May 27, 2022
2 min read

Updated: May 13

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. I hope it becomes a staple in your pantry and a favorite with your family. A treat for family members young and old.

Jars of applesauce, fresh apples, and cinnamon sticks are on a speckled countertop with a bowl of applesauce and a decorative spoon.

Cinnamon Applesauce

This recipe makes approximately 9-Quarts of Cinnamon Applesauce.

Ingredients:

21 lbs Apples (peeled, cored, and sliced)
1/2 cup water (more as needed)
2 cups Sugar
2 tablespoons cinnamon

Prepare Ingredients and Cook Cinnamon Applesauce:

A hand uses a teal apple peeler on a countertop. Peeled and sliced apples, cores, and red apple skins are scattered around.

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.

A person in red sleeves pours cooked apples from a pot into a blender. "Mari" is written on the beige apron. A kitchen setting is visible.

Blend the soft apples to the consistency that you like for your sauce.

Add 2 cups of sugar and 2 tablespoons of cinnamon. Cook until it reaches your desired thickness.

Canning Cinnamon Applesauce:

Person in red shirt and apron fills glass jars with food using a funnel in a kitchen. A large pot is nearby. Apron text reads "Mari".

Using a jar funnel, 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.

Person in an apron using jar lifter to handle jars of brown sauce on a woven mat in a kitchen. Background shows a sink and pot.

Once your Cinnamon Applesauce has completed processing, turn off the heat, remove the lid, and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a heat resistant surface 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.

Jars of applesauce and a bowl with a spoon sit on a granite counter, surrounded by red apples and cinnamon sticks in a silver holder.

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 my canning basics videos.