Wash, peel, and finely dice the apples. For chunkier texture, slice apples larger.

In a heavy-bottomed saucepan, combine the diced apples, water, sugar, apple cider vinegar, lemon zest, lemon juice, spices (if using), and sea salt. Stir gently to mix.

Over medium-low heat, bring the mixture to a simmer and continue cooking, stirring occasionally, for about 20-25 minutes until most of the water evaporates and the apples are soft and glossy.

Prepare your canning jars by boiling them along with lids in a large water bath for 10 minutes.

Carefully spoon the thickened preserves into the sterilized jars while still hot, leaving about 1/2 inch of headroom.

Lower the filled jars back into the boiling water bath and process for 15-25 minutes.

Remove the water bath from heat and let jars sit for an additional 5 minutes before taking them out and placing lid-side up on a clean towel.

Test the lids with a towel to ensure they are tightly sealed. Let them rest undisturbed at room temperature for 8-12 hours.

Label the jars with the date and contents, and store in a cool, dark place.