Clean and sterilize your jars and lids and keep them in a warm place, ready to go. Quart size, wide-mouth jars work best. You can also get your water bath canner prepped and ready.
Bring a large pot of water to boil on the stove.
Peel, core, and slice your apples until you have about 12 cups worth.
Add half of the apples to the boiling water, remove after one minute with a slotted spoon. Add the other half and boil for another minute.
Cover the blanched apples and set aside.
To a large pot on the stove add the Clear Jel, sugar, spices, and water. Bring to a soft boil and stir continuously unti it thickens and gels. Once its thickened remove from heat and add in the lemon juice. Stir to combine.
Fold the apples into the filling mixture.
Use a funnel to add the apple pie filling mixture to your jars. Leave about an inch of space from the top of the filling to the top of the jar. Run a rubber spatula down the sides to remove any air bubbles. Wipe the jars and rims with a clean, damp cloth. Top with a new canning lid, and tighten with a canning ring. Set aside and do the rest with the remaining jars.
Add the filled jars to a hot water bath canner and boil for 25 minutes (adjust time according to altitude). Make sure the jars are covered by a couple inches of water. Remove carefully when finished and place on a towel. Let sit overnight. In the morning make sure they are sealed, and store in a dark, cool place for up to a year.
