To make apple pie filling, combine apples with sugar, spices, ClearJel, apple juice and water. To prevent browning, submerge 12 cups of pared, cored and sliced apples in 4 cups water with 1/4 cup of lemon juice. Blanch 6 cups of the prepared apples at a time for one minute in boiling water, then transfer to a bowl and cover. Meanwhile, heat the jars in a simmering water bath canner.
In a large saucepan, mix 2 cups of sugar, 3/4 cup of ClearJel cooking starch, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 2 1/2 cups unsweetened apple juice and 1 1/4 cups cold water. Stirring continuously, boil the mixture on medium-high heat until the thickened mixture bubbles. Add 1/2 cup lemon juice and boil for one more minute while stirring.
Remove the mixture from the heat and fold in the apple slices. Return to the heat until apples heat through. Stir the mixture continuously while heating. Fill hot jars with the hot apple pie mixture up to 1 inch from the jar openings. Wipe the jar rims, position the lids and gently tighten the bands.
Process apple pie filling in boiling water for 25 minutes. Remove the jars and leave to cool for 25 hours. When sealed, lids should not flex when pressed. The recipe yields 7 quarts of apple pie filling.