Make a syrup of:
Peel and slice enough apples to fill 6 quart jars. Leave 1-in space from neck of jar. Set aside.
In large pan, blend first four ingredients, add 1 tsp. salt.
Stir in 10 cups water, cook and stir until thick and bubbly, add lemon after all ingredients are thick.
Pour over apples in jars, run a knife down side of jars to distribute syrup. Process 20 minutes