Peel, core, and slice apples; add lemon juice, toss to coat.
In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well.
Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.
Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.
Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.
Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!