Step 1
Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
Step 2
Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender about 30 minutes.
Step 3
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot sterilized jars filling to within 1/4 inch of the top. Keep syrup in the saucepan.
Step 4
Bring the syrup back to a boil and add brandy; cook and stir until heated through 2 to 3 minutes. Ladle the syrup over apple rings filling the jars to within 1/4 inch of the top.
Step 5
Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil cover the pot and process for 15 minutes.
Step 7
Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.