Wash and clean the apples. My family does not use just one kind of apples but an assortment of all our orchard's varieties. Most importantly, you want the apples to be flavorful and firm, not mealy.
Cclean the apples first, cut them into quarters (use a sharp knife but be careful), slice out the seeds and stems, and then cut off the peel. There are other ways of doing this; some people use a vegetable peeler but I find that a knife is the quickest.
Have a few bowls of water with a teaspoon of salt in them to put your cut apples into. The salt will keep the apples from browning. Make sure to rinse well before cooking, though.
Combine water, sugar, tapioca, and spices in a 12-quart heavy-bottomed kettle.
When the apples are cleaned and cut, start to cook the liquid. Cook over medium-high heat until the mixture becomes bubbly and thick. Boil two to three minutes (you do not want to see any of the tapioca granules) then add lemon juice and sliced apples. Stir and bring to a boil for one minute.
Fill cleaned and sterilized quart jars leaving one-inch headspace at the top of the jar. Place ring and lid on and put jars into a boiling water bath for 25 minutes.