Sterilize and prepare jars, lids, and rings; be sure they are sterilized. Use whatever size canning jars you prefer.
Fill canner with water and place on medium-high heat to bring to a boil.
Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid (or Fruit Fresh) to prevent browning.
Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
Combine the sugar, corn starch and cinnamon in a large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
Drain the apple slices from the water, reserving water; set aside.
Add lemon juice to water mixture and boil 1 minute more. Fold in the reserved apple slices immediately and ladle mixture into hot jars. Clean the rims with a damp cloth and seal the jars.
Process in hot water bath in canner for 20 minutes. Remove from pan, place on towels, in upright position on counter to cool.
As jars cool you will hear popping sounds. When jars are cool, test jar seal by pressing down on the center of the lid, it should not move up and down. If lid moves, it is not sealed properly, it needs to be refrigerated and eaten.