Peel and quarter the apples and remove the core. Weigh 1 kg of pulp. Finely dice the apples and drizzle with lemon juice. Mix the apples, preserving sugar and cinnamon sticks well in a large saucepan. Bring to the boil while stirring, boil for 3 minutes from the start of foaming. Remove the jam from the stove, remove the cinnamon sticks. Stir in honey. Fill the jam to the brim in the prepared twist-off jars and seal. Tip: If you like the jam less sweet, take 500 g preserving sugar 2: 1.
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