1 1/2 c. water
4 tbsp. fresh lemon juice
1 1/2 lbs. firm, tart apples, peeled, cored & cut into 1/4" slices
3 1/2 c. sugar
6 tbsp. Calvados or other apple brandy
3/8 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg

Combine water and lemon juice in heavy medium saucepan. Add apples and toss to coat with liquid. Cover pan and bring to a boil. Reduce heat and simmer mixture for 3 minutes. Mix sugar, Calvados and spices into apple mixture. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer about 45 minutes, stirring occasionally. (To test for doneness, remove pan from heat, fill chilled spoon with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon. Or, one tablespoon of preserves ladled onto chilled plate and frozen for 2 minutes will wrinkle when pushed with finger.) Spoon hot preserves into hot sterilized jar about 1/4" from top. Immediately wipe rim using clean towel dipped in hot water. Place lid on jar and seal tightly. Repeat with remaining jars. Cool. Refrigerate up to 3 months.