Chunky Cinnamon Applesauce
This is a great recipe for beginning canners. It requires no pectin because apples already have pectin in them. Variations on this recipe can include blackberry applesauce, pear applesauce, or cranberry applesauce.
18 cups chopped peeled tart apples (Gravensteins, Granny Smith, etc)
1/2 cup water or apple juice
2 tablespoons lemon juice
1 cup sugar, more or less to taste (1-3/4 cups for 2 batches)
3 teaspoons cinnamon
Peel, core, chop apples. Add to pot with water and lemon juice. Cover and cook 20 to 25 minutes, stirring occasionally, until tender. Add cinnamon and sugar. Cook until sugar dissolves.
Fill sterilized jars, add sterilized lids and rings; process 20 minutes for pints, 30 minutes for quarts.
Makes about 4 to 5 pints.