Directions:
- Prepare the Apples:
- Core, peel, and slice the apples into thin wedges.
- Blanch the Apples:
- Place the sliced apples in boiling water for 1 minute. This step helps to keep them from browning and retains their vibrant color. Set them aside and keep hot.
- Make the Syrup:
- In a separate pot, combine the sugar, cornstarch, ground cinnamon, ground nutmeg, water, apple juice (or cider), and lemon juice.
- Bring this mixture to a boil over medium heat, stirring until it reaches your desired thickness—just barely reaching a full boil.
- Fill the Jars:
- In hot sterilized quart jars, alternate layers of the hot apple slices and syrup until the jars are almost full.
- Run a knife down the sides of the jars to remove any air bubbles, adding more apples and syrup as needed.
- Process the Jars:
- Process the jars in a boiling water bath. Ensure the jars are submerged under about 1 inch of water.
- Boil for 25 minutes to seal the jars properly.
- Cool and Store:
- Remove the jars from the water bath and let them cool completely on a clean towel or rack. Once cooled, check that the lids have sealed properly.