Fill two large bowls half full with cold water. Squeeze 1/2 the lemon into each bowl.
Core and slice the apples and put into the water to keep from browning.
Fill a large pot half full of water and bring to boiling. Drain the apples from the lemon water.
In small batches, scoop the apples into the boiling water and cook about 30 seconds.
Remove apples with a slotted spoon and put into another bowl. Repeat until all apples are cooked.
In another large pot, combine the sugar, gelatin, and 3 spices. Add the juice and water.
Cook over medium heat until boiling, stirring constantly. Mixture should thicken.
Once boiling, add the lemon juice and cook one more minute.
Add the apples. Stir for a minute; mixture will be thick.
Separate the apples equally into 7 separate sterilize quart jars.
Once the apples are in the jars, add the cinnamon liquid into the jars. Leave 1 inch headspace.
Wipe the rims and secure lids and bands on just until snug. Do not tighten.
Process apple pie filling using the water-bath method for 25 minutes.
Begin timing when the water returns to a boil. Remove and let cool on a wire rack.
Once cooled, check to make sure lids sealed and then tighten bands.