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In a large pot, mix sugar, cornstarch, and spices.
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Add salt and apple juice and mix well.
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Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
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Sterilize canning jars, lids and rings by boiling them in a large pot of water.
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Peel, core, and slice apples into wedges.
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Pack the sliced apples into hot canning jars, leaving a ½ inch headspace.
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Fill jars with hot syrup, and gently remove air bubbles with a knife.
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Put lids on and process in a water bath canner for 25 minutes.