Prepare a water bath canner, canning jars and lids.  

Peel, core and slice apples.  Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).

In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute.  Strain apple slices and keep them covered and warm while you prepare the filling.  

Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan.  Bring to a boil and then add the lemon juice.  Return to a boil and cook for 1 minute.

Add in the hot blanched apple slices and stir to incorporate them.

Fill canning jars (quarts or pints), leaving 1 full inch of headspace.  Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.  

Adjust lids to finger tight and process in a water bath canner for 25 minutes.  Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.

Allow the jars to cool to room temperature before checking seals.  Store any unsealed jars in the refrigerator and use within 2 weeks.  Sealed jars will keep in the pantry for up to 18 months (possibly longer).