Sterilize all of your jars and lids in a canning pot, in boiling water for about 1 minute. Put on a towel to dry and cool. Transfer seals to a small saucepan of boiling water until ready to use.

In a large sauce pan, combine sugar, spices and water, bring to boil and simmer until it becomes thick and bubbly. Stir frequently so it doesn’t stick. Remove from heat. Add lemon juice.

Peel and slice apples and pack into jars.

Pour syrup mixture over apples, and tap jars on the counter to let syrup fall to the bottom. Fill jars almost to the top.

Make sure to wipe the rims of the jars with a damp cloth to remove any residue.

Place seals from boiling water on top and secure rings, don’t tighten all of the way.

Place in a canning pot of boiling water, leaving space in between jars, submerged in water, and water bath for 20 minutes.

Remove from heat and tighten the rings of the lids, turn upside down to cool on the counter, so jars seal.