Peel and core the apples. Slice into ½ inch rings. Add apple rings to a large pot filled with the 8 cups of water and 2 Tbsp vinegar to prevent the apples from browning.
In another large pot combine the remaining ingredients.
Bring to a boil over medium heat. Be sure to stir almost constantly so the sugar doesn't burn. Reduce heat and let simmer 3-5 minutes (the candy should be dissolved by this point).
Drain the apple rings and add to the syrup. Gently stir the apple rings into the syrup and simmer for 5 minutes.
Fill 4-5 clean, hot, pint canning jars with the apple rings. Remove the lemon slices from the syrup.
Pour the syrup over the rings leaving ½ inch headspace. Wipe the jar lips with a moist paper towel, add lids, and process in a water bath canner for 10 minutes.
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