From this year's Kerr Canning Book -- I haven't made this yet, but my apples are calling me! It sounds good.
Cinnamon-Apple ice cream topping
7 cups thinly sliced, peeled, Granny Smith apples
3 cups sugar
1/3 cup water
2 Tablespoons bottled lemon juice
3/4 teaspoon ground cinnamon
In an 8-quart saucepan, heat lemon juice for one minute over medium-high heat. Add water, apples, sugar and cinnamon. Bring to a full rolling boil, stirring constantly, for three minutes. Immediately fill hot pint jars, leaving 1/4 inch headspace. Carefully run a nonmetallic utensil down the inside of the jars to remove trapped air bubbles. Wipe jar tops
and threads clean with a damp cloth. Place hot lids on jars and apply screw bands. Process in BWB for 10 minutes.
MAKES FOUR PINTS -- CAN BE DOUBLED
Carol in Idaho