Core and chop apples into medium size pieces. No need to chop into little pieces. Make sure to leave the peels on!
Heat the apples and apple cider in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The mixture will get really mushy.
Puree apple mixture right in pot with electric soup mixer. Or remove mixture from pot and blend or run through a mill. You want the mixture to be completely soft and smooth - no lumps. Return apple mixture to pot.
In separate bowl, combine sugar, cinnamon, nutmeg, and pectin and stir together.
Add sugar/spice/pectin mixture into apple mixture with lemon juice and stir.
Cook for another 30 minutes.
Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 11 half-pint 8 oz. jars.
Wipe rims clean and screw on 2-piece lids.
Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.