Ingredients

• 10 cups water
• 4.5 cups white sugar
• 1 cup cornstarch
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.25 teaspoons ground nutmeg
• 3 tablespoons lemon juice
• 7 quartss peeled , cored and sliced apples

Instructions

1. 1 Inspect seven 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm soapy water. Remove the jars and allow to air-dry.
2. 2 Meanwhile, combine 10 cups water, sugar, cornstarch, cinnamon, salt, and nutmeg in a large pot. Place over high heat and cook, stirring frequently, until thick and bubbly, 10 to 15 minutes. Remove from heat and stir in lemon juice.
3. 3 Tightly pack apple slices into the sterilized jars. Slowly pour sugar syrup over apples, covering them completely and filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles and gently tap each jar on the countertop. Screw the lids on the jars.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by 2 inches. Bring to a rolling boil, cover, and process for 30 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving