Step 1

In a medium saucepan set over medium heat, toss the apples with the lemon juice. Add the water and simmer 7-8 minutes.

Step 2

In a small bowl, combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk well to combine.

Step 3

Add the dry mixture to the saucepan and stir to combine, coating the apples. Simmer an additional 2-3 minutes, stirring constantly until thickened. Remove from heat & allow to cool.

Step 4

Sterilize mason jars, lids, and rings by boiling them in a large pot of water.

Step 5

Pack the apple filling into the hot jars, up to the bottom rung of the jar (leaving a 1/2 inch headspace). Use a spoon to push the apples down and pop any air bubbles.

Step 6

Put lids on and process in a water bath canner for 20 minutes. Store.

Step 7

Cool filling to room temperature. Transfer the filling to a large freezer-safe gallon-sized plastic zipper bag. Label with the date packaged and freeze for up to 6 months.