Honey Lemon Apple Jam from food in jars
Makes 3 1-pint jars
6 C peeled, cored, and chopped apples (about 3 pounds)
zest and juice of 4 lemons
2 1/2 C sugar
1/2 C honey
Combine apples and lemon juice in a large pot. Bring to the barest of simmers over medium heat, then reduce to medium-low.
Cook to a chunky sauce, stirring requently, until they can be easily mashed, (20 to 30 minutes).
Once quite soft, smash down some more.
Add sugar and honey. Increase the heat to medium-high and bring to a simmer. (Use a splatter shield at the point!)
After an additional 10 minutes of cooking, the jam should be thickening and quite sticky looking. Remove from heat and stir in lemon zest.
Ladle into jars and process in a water bath for 10 minutes.