Wash, core, peel and slice apples.
Prepare slices 1/2 inch thick and place in water containing ascorbic acid to prevent browning (1/2 tsp. acid to 1 gallon of water).
Combine sugar, clearjel A, cinnamon, and nutmeg, mix well. Add water and apple juice to starch mixture. Stir and cook over medium high heat until mixture begins to thicken and bubble. Add lemon juice and boil 1 minute more, stirring constantly.
Blanch apple slices for 1 minute in boiling water, drain. Fold apples into the thickened sauce and continue to heat 3 minutes. More lemon juice can be added, if desired.
Fill jars leaving 1/2" head space. Adjust lids and process for 35 minutes for quarts or pints in a boiling water bath.
