Prepare [easyazon_link identifier="B0001UZL80" locale="US" tag="modern0fb-20 "]canner[/easyazon_link], [easyazon_link identifier="B0756KHJWH" locale="US" tag="modern0fb-20 "]jars[/easyazon_link], and[easyazon_link identifier="B005TBJYDE" locale="US" tag="modern0fb-20 "] lids[/easyazon_link].

In a large stainless steel saucepan, combine sugar, [easyazon_link identifier="B00015UC4S" locale="US" tag="modern0fb-20 "]ClearJel[/easyazon_link], cinnamon, nutmeg, water, and apple juice. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.

Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace; if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. bring to a boil and process pints for 25 minutes and quarts for 35 minutes. Remove canner lid. Wait 5 minutes, remove jars, cool and store.