To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes.

Your goal is to heat them up not make applesauce!

Don't overfill your pot.

Lift with a slotted spoon.

Keep blanched apple slices warm.

Combine sugar, spices, water, apple juice, and lemon juice in large kettle.

Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.

Fold in drained apple slices.

Fill jars, leaving 1/2" headspace.

Adjust lids and process immediately in water bath canner for 35 minutes.

Do not tighten lids after processing.