Place peeled, cored, and sliced apples in boiling water for 1 minute, working 6 cups of apples at a time. Blanching keeps apples from becoming mushy when canning. With a slotted spoon, place apples in a bowl and cover.
In a large stainless steel pot, combing sugar, ClearJel®, spices, and water. Bring to a boil over medium-high heat (don't use a hard boil), stirring constantly, and cook until it thickens and bubbles. Add lemon juice and boil for 1 minute, constantly stirring.
Remove from heat and fold in apples. Ladle apple pie filling into warm prepared jars. Wide mouth work best for this recipe, but narrow can be used.
Leave 1 inch headspace, run a spatula down the inside of the jars to remove air bubbles. Wipe rim with a damp clean towel. Center lid and screw bands down until tight. Place jars filled with apple pie filling in a hot water bath for 25 minutes.
Turn off heat, remove lid, and let sit for 5 minutes. Using a jar lifter, carefully remove hot jars to a towel and allow to cool without moving over night. Check seals, remove bands, wipe down outside of jar and store in out of direct sunlight for up to 1 year.
Altitude adjustment: If you're 1,000 to 3,000 feet above sea level, increase processing time by 5 minutes (30 minutes total), 3,001 to 6,000 feet above sea level, increase processing time by 10 minutes (35 minutes total).