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1hr 15mins
4 pints

Ingredients Nutrition


  1. Wash, quarter and remove both stem and blossom ends from apples.
  2. Combine apples, apple cider and cinnamon sticks in large, deep stainless steel sauce pan.
  3. Simmer, covered, until apples are soft, about 25 minutes.
  4. Remove cinnamon sticks and reserve. Crush apples with potato masher. Put mixture through sieve or strainer to remove peels and seeds. Measure out 6 cups of applesauce, set aside.
  5. Measure maple syrup; set aside.
  6. Return apple puree (and, if you want, cinnamon stick for a more potent cinnamon flavor) to a clean large stainless steel saucepan and stirring occasionally, bring to a boil.
  7. Reduce heat and boil gently for 30 minutes or until apple spread mounds on a spoon or desired thickness is reached. Add maple syrup and cook gently another 30 minutes, stirring often.
  8. Prepare jars and lids.
  9. When apple mixture has reached desired consistency, remove from heat.
  10. Spoon into jars and seal. Boiling water bath for 10 minutes.
  11. If any have not sealed, place in refrigerator for immediate use.

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