Prep for canning. Wash jars, lids, and bands. Place jars in the water bath canner to warm while you prepare the apples.
Prep soak. Fill a large bowl with cool water and lemon juice. This prevents the apples from browning as you slice.
Make syrup. In a large pot, combine sugar, 3 cups water, vinegar, cloves, cinnamon sticks, and red hot candies. Bring to a boil and stir until dissolved. Boil 3 minutes.
Slice apples. Slice apples into 1/2-inch rings and remove cores with a melon baller or cutter. Place slices immediately into lemon water.
Add apples to syrup. Drain apples and gently add to the hot syrup. Simmer 5 minutes to soften slightly.
Pack and fill. Pack apple rings into warm jars, leaving 1/2 inch headspace. Ladle hot syrup over top, keeping the same headspace.
Fill jars. Remove air bubbles with a chopstick. Wipe rims, apply lids, and tighten bands fingertip-tight.
Process in canner. Process in a boiling water bath for 10 minutes (adjust for altitude if needed).
Store. Let jars cool 12–24 hours. Check seals, label, and store in a cool dark place.