Combine the prepared apple cubes, water, granulated sugar, and ground cinnamon in a large heavy-bottomed saucepan.

Place the saucepan over medium-high heat and bring the liquid to a boiling point.

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 to 20 minutes or until the apples are soft and easily pierced with a fork.

Remove the saucepan from the heat and stir in the lemon juice to balance acidity and prevent oxidation.

For a chunky texture, mash the cooked apples with a potato masher. For a smooth consistency, process the mixture using an immersion blender or a standard food processor.

Allow the applesauce to cool to room temperature before transferring to an airtight container for refrigeration.