Peel and cut the apples in slices. Add them to the stock pot.
Put in a mixture of 1/4 cup of lemon juice and 4 cups of water into the pot and stir.
Soak the apples for 5 mins.
After Soaking them, add the sugar to the pot to make an extra light syrup in the bottom.
Cook 5 mins.
While it is cooking, preheat your jars and lids in a pan with some water in it.
scoop the apples out with a slotted spoon and pack them in the jar. when the apples are a 1/2 inch from the top add the syrup in the jar until the syrup meets the same 1/2 inch line.
Wipe the edge of the jars to be sue nothing is in the way of the lid seal. Hand Screw the jar lids on to be hand tight.
Put the jars into a water bath canner and bring water to a boil. When is starts to boil, cook for 20 min more.
Turn off the burner and remove the lid to the water bath canner and let it sit 5 mins.
Remove the jars carefully and put them on a cooling rack or a dish towel ont he counter. Be sure the spot you put them on is flat.
Let the jars cool completely overnight. You will hear a pop noise when they have sealed properly. Store the jars without the rings on to prevent false seals.
Write the date you processed them with a sharpie so you are sure to use them before they go bad.