Wash apples well, discarding any bruised fruits. Peel and core. Chop or slice as for pies.

Treat apples by dipping in a weak solution of ascorbic acid, citric acid or freshly squeezed lemon juice. This will help prevent the fruit from discoloring.

Combine dry ingredients and add hot water. Stir well and cook syrup for 5 minutes or until thickened; add lemon juice and apples. Simmer apples in hot syrup for 5 minutes.

Pack hot apples into hot jars, leaving 1/2-inch headspace. Process pints or quarts for 20 minutes in a boiling water bath canner.

Makes about 6-7 pint size jars or approximately 3 quarts.

Note: About 2 1/2 to 3 lbs. apples for each quart jar.