4 c. sugar
2/3 c. all purpose flour
4 tsp. ground cinnamon
1/4 tsp. ground nutmeg or to taste
3/4 tsp. salt
6 c. water
2 1/2 tbsp. fresh lemon juice
5 lb. tart pie apples, pared, cored and sliced

In a large saucepan, blend sugar, flour, cinnamon, nutmeg, and salt. Stir in water; bring to a boil and cook, stirring constantly until thickened. Remove from heat; add lemon juice. Pack prepared apples into hot jars. Leaving 1 inch head space. Fill with hot syrup, leaving 1/2 inch head space.

Wipe rims clean and seal according to lid manufacturer's instructions. Process in a boiling water bath 20 minutes for quarts and 15 minutes for pints. makes 3 1/2 quarts.