Apple spice

820 g applesauce

180 g sugar

ground cinnamon

Apples cut into slices, place in a bowl, pour 2-3 cm of water, then cook the apples until tender.

Together with the liquid to wipe the apples through a sieve, add in the received applesauce sugar and boil down the sauce to reduce weight on 1/5, then add the cinnamon and stir.

Next canning is done as follows: hot Apple sauce poured into the banks, they are hermetically sealed, turned upside down, and leave until completely cool.