Peel, core, and slice apples evenly into ¼-inch slices. Place in a bowl of water with a little lemon juice to prevent browning.
Boil a large pot of water, add apple slices, and blanch for 1 minute. Drain and set aside.
In a large saucepan, combine sugar, Clear Jel, water or juice, cinnamon, and nutmeg. Cook over medium heat until thick and bubbly (about 5 minutes). Stir in lemon juice and the blanched apples. Simmer for 3–4 minutes.
Using a canning funnel, pour the hot apple filling into sterilized jars, leaving 1 inch of headspace. Wipe rims clean and secure lids.
Place filled jars into a boiling water canner and process for 25 minutes. Adjust for altitude if needed.
Carefully remove jars and let them cool undisturbed for 12 hours. Check seals before storing in a cool, dark place.
