Prepare a hot water bath canner, eight pint-sized canning jars, lids and rings.
Peel, core, and slice the apples. Submerge apple slices in a bowl filled with 1 cup of lemon juice and 4 cups of ice water until all are peeled.
Once apples are peeled, drain the lemon and water away. Place all apples in a sauce pan. Toss with sugar to coat. Cover; set aside for 20 minutes. Do not heat.
While the apples sit with the sugar, zest and juice the lemon.
After the 20 minutes are complete, pour water into the apple mixture. Heat to boiling. Add lemon zest, juice, spices, raisins and cherries. Boil gently for 5 minutes.
Use a slotted spoon and place fruit into canning jars. Ladle hot syrup mixture over fruit leaving 1/2 inch of headspace.
Remove air bubbles. Clean rims. Place lids and rings. Place into hot water bath canner with enough water to cover the tops as per directions for your canner.
Process for 20 minutes in hot water bath canner.
Remove canner lid. Wait 10 minutes after processing time to remove jars.
Allow to cool. Check seals. Label and date.