Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

Combine Apple slices, cranberries, water in a large saucepan, bring to a low simmer over medium heat stirring constantly. Cook 10 minutes, until apple slices become tender. Remove to a bowl.*

Combine sugar, ClearJel®, orange zest and spices in same saucepan; stir in apple cider and any juices collected in bowl of apple-cranberry mixture. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice and a pinch of salt, boil for 1 minute, stirring constantly. Remove from heat. Immediately fold apple slice and cranberries into hot mixture; heat, stirring, until apples are heated through. Remove from heat.

*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup (60 mL) lemon juice and 4 cups (1 L) water.

Ladle hot apple pie filling into a hot jar, leaving a 1 inch (2.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Place jar in boiling- water canner. Repeat until all jars are filled.

Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.