Chunky Cinnamon Applesauce
|Cold water||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Cinnamon sticks||4 , broken|
|Lemon juice||1 Tablespoon|
1. Pare and core the apples, then cut them into 1-inch chunks. In a large stainless steel or enameled stockpot, bring the apples, water, sugar, cinnamon, cloves, and cinnamon sticks to a full rolling boil over moderate heat. Lower the heat, cover, and simmer, stirring often, for 10 minutes.
2. Remove the cover and cook, stirring often, 10 minutes longer or until the apples are very tender. Remove from the heat, discard the cinnamon sticks, and stir in the lemon juice.
3. Meanwhile, sterilize 4 one-pint canning jars. Spoon in the applesauce, leaving a 1/2-mch head space in each jar; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.