Quarter apples into 8 and remove stems, blossom ends and seeds. Place in large pot including skins and core. Add sugar, lemon juice and cinnamon. Stir. Let stand until apples release some juice. cover and heat slowly until mix reaches a boil. cook gently uncovered, stirring often until apples become mostly a sauce. pour mix into food processor and blend well. Pour mix intoan enamel roaster and bake uncovered at 325°F (160°C) for 2-2 1/2 hours stirring every 30 minutes.

Test thickness on a chilled saucer. begin canning.

Makes 16 jars