Fill 2 large bowls half full with very cold water (only 1 bowl if halving the recipe). Squeeze 1 lemon half into each bowl.

Using an apple peeler/corer/slicer simply place the apple on the stand and let it do the peeling, coring, and slicing for you. If you do not have one of these fabulous and time saving tools, go ahead and peel your apples, then core and slice thinly. Make them the size you want them to be in your apple pie. We happen to enjoy them very thin, but you can make wedges too. Place into the bowls with lemon water to keep them from browning.

Bring a full 6 to 8 quart heavy bottomed pot of water to boiling. Drain the apples from the cold lemon water and measure out 24 cups. Working in batches of 6 cups each, place the apples into the boiling water. Cook for 30 seconds per batch. Use a large slotted spoon to remove the apples into the large bowl. Cover to keep warm. Repeat until all the apples have been cooked.

Dump the water you just used to cook the apples. Use the same pot to combine the sugar, ClearJel, cinnamon, nutmeg, and cloves. Stir in the apple juice and the 2 1/2 cups of cold water. Cook over medium-high heat, stirring constantly, until the mixture thickens and boils. Watch it closely as it turns thick very quick.

When the mixture has thickened and boils, add the 3/4 cup lemon juice, boil for one more minute, stirring constantly. Finally, stir in the apples. The mixture will be thick.

Pack the hot apple mixture into hot, sterilized quart canning jars, leaving a 1 inch head space. Wipe the rims, adjust lids. Process in a boiling-water canner or steam canner (not pressure cannefor 25 minutes.

Remove the jars from the canner and place on a towel in room temperature. Leave for 12-24 hours and then remove the rings and wipe clean. Many times they are sticky after coming out of the canner.