In a large pan, mix the sugar, cornstarch, cinnamon and nutmeg or apple pie spice. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.

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

Peel, core, and slice apples. Add the sliced apples to the hot syrup and heat through.

Fill the jars with hot syrup and apples leaving a 1/2 inch headspace and gently remove air bubbles with a knife. If you get to the end and there is syrup left, slice some more apples to put with it.

Process in a boiling water bath for 20 minutes.

Makes 7 quarts.