6cupspeeledcored, and chopped apples (about 3 pounds/1.4 kg)
Zest and juice of 4 lemons
2 ½cups granulated sugar
Prepare boiling water bath and 4 regular mouth 1-pint/500ml jars (according to the directions in this article).
Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the chopped apples and lemon juice in a large pot.
Bring to the very barest of simmers over medium heat and then reduce the heat to medium-low.
Cook the apples down into a chunky sauce, stirring frequently, until they can easily be mashed with the back of a wooden spoon. This will take between 20 to 30 minutes, depending on the age of your apples.
Once the apples are quite soft, smash them a bit more with a potato masher.
Add the sugar and honey. Increase the heat to medium-high and bring to a simmer. At this point the jam will become quite splashy. Use a mesh splatter shield if you have one, to keep the flying bits of jam off of your arms and stovetop.
After an additional 10 minutes of sputtering cooking, the jam should be thickening and quite sticky looking. Remove the pot from the heat and stir in the lemon zest.
Ladle the jam into the prepared jars, leaving a ¼ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (according to the directions in this article).