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Combine apple juice, sugar, Clear Jel®, and spices and extract in a large sauce pan.
Stir and cook over medium high heat until mixture thickens and begins to bubble, stirring and whisking often to keep smooth.
Add lemon juice and boil sauce 1 minute more, stirring constantly.
Fold in pecans.
Fill hot jars leaving 1-inch head-space.
Remove air bubbles and adjust head-space if needed.
Wipe rims of jars with a dampened clean paper towel.
Adjust lids and process immediately.
Process in a boiling water bath for 20 minutes.
Remove jars and allow to cool on a kitchen towel on your counter-top for 24 hours.
Store jars in pantry up to one year. Open jars need to be refrigerated.
To make the pie, preheat oven to 400 degrees.
Pour contents of 1 quart or 2 pint jars into an unbaked 9-in pie shell.
Top with pecan halves and bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until crust is golden brown.
Let the pie cool completely before cutting.