First, treat the apples to prevent browning. In a large bowl, submerge the cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.

When ready to begin canning, blanch the apple slices for 1 minute in a large pot filled with boiling water. Remove them with a slotted spoon.

In a large stainless steel pan, combine the sugar, ClearJel, spices, water, and juice. Bring to a boil and stir constantly until the mixture thickens. Add in the lemon juice. Remove the mixture from the heat, and then fold in the apple slices.

Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.

Ladle the hot apples into the hot jars, leaving 1 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.Place the full jars back into the boiling water and process 25 minutes. Allow the jars to sit in the canner 10 minutes with the heat and lid off. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).