Prepare a boiling water bath canner and six pint jars. Put new lids in a small saucepan and bring to a gentle simmer.

Bring a large pot of water to a boil and blanch the apple slices for 1 minute. Remove them from the pot and place them in a bowl of cold water with a splash of lemon juice in it.

In another pot, combine the apple cider, water, and lemon juice. Set over high heat. While it heats, whisk together the sugar, Clear Jel, cinnamon, nutmeg, ginger, and cloves.

Stream the sugar mixture into the water and juice, whisking well to incorporate without lumps. Bring a boil and cook, stirring constantly until it begins to thicken.

Once the canning medium has thickened, fold in the apples and remove it from the heat. Fill the jars, leaving a generous inch of headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 25 minutes.

When time is up, turn the heat off, remove the lid, and slide the pot to a cooler burner. Let the jars sit in the water for an additional ten minutes. This will help minimize the pie filling from siphoning out of the jars.

Once that time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.