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PdfPrep your canner, jars, and lids. Yields about 7 pint jars.
Blanch apples: Working in batches (about 6 cups at a time), boil apple slices for 1 minute. Remove and keep warm.
Make the filling: In a large pot, combine sugar, ClearJel, cinnamon, nutmeg, water, and apple juice. Bring to a boil over medium-high heat, stirring constantly until thickened and bubbly.
Add lemon juice: Return to a boil and cook 1 minute, stirring constantly. Remove from heat.
Combine: Drain apples and fold into the hot mixture. Stir until everything is heated through.
Fill jars: Ladle hot filling into hot jars, leaving 1 inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply lids.
Process: Water bath can for 25 minutes (adjust for elevation if needed). Once time is done remove the lid, cut the heat and let the jars sit in the water for 5 minutes to reduce chance of siphoning.
Cool & store: Let jars sit 12-24hrs before removing rings. Cool, seal check, and store.