Place peeled, cored, and sliced apples in boiling water for 1 minute, working 6 cups of apples at a time.
Remove apples with a slotted spoon and place in a bowl. Cover to keep warm.
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 more, constantly stirring.
Remove from heat and fold in apples.
Ladle apple pie filling into warm prepared jars. Wide mouth jars 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.
The next day, check seals, remove bands, wipe down outside of jar and store in out the pantry of direct sunlight for up to 1 year.