Peel and core the apples and cut into small cubes. Place in a large saucepan with the lemon juice. Mix well with the cinnamon sticks and the preserving sugar and bring to the boil while stirring. Let simmer for 3 minutes.
Then take the pot off the stove and remove the cinnamon. Stir in the honey and pour the jam into twist-off jars, close and let cool upside down.
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