Ginger Apples

Put the water and lemon juice in a large non-aluminum kettle and stir to combine. Peel and core the apples. Cut into eighths and place immediately into the lemon water. Add the sugar and ginger and stir to combine. Stirring constantly, bring the mixture to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring constantly, for 10 minutes. Using a slotted spoon, divide the apples and ginger between 4 hot sterilized pt. jars. Fill each jar with the hot syrup, leaving 1/2-inch headspace. Wipe the rims of the jars with a damp paper towel. Cap and seal. Process the jars in a boiling water canner for 20 minutes. Remove the jars from the water and transfer to a towel covered surface out of drafts to cool.