1 Wash the apples and dry the water on the surface (or dry with a paper towel). If you buy apples, most of them have a layer of wax on the surface. It is best to soak them in warm water and wash them after the wax dissolves.
2. Remove the core from the apple, cut it into small pieces, and break it with a blender (the pulp of the apple is relatively hard, so I added water and blended it together). It doesn't have to be too crushed, leaving some fruit pieces, it will taste better. You can also cut by hand without a mixer.
3 Add the rock sugar to the apple puree, cover and let stand for about 1 hour. I prepared the material the night before, so after leaving it overnight, the apples are easily oxidized and the color becomes darker.
4 Put the pot on the fire and bring it to boil. You can squeeze the juice of half a lemon into it, it will taste better.
5 After boiling, turn down the heat and stir with a spatula from time to time to avoid burning the pot. Turn off the heat until the water evaporates and the puree becomes more viscous.
6 When the puree is cool to warm, add 2 tablespoons of honey and mix well. Honey not only adds flavor to jams, it also acts as a preservative.
7Pour jam into clean, water-free glass jars.
8 Spoon a spoonful of honey on top and cover with plastic wrap.
9 Cover the lid, invert for 20 minutes, and place in the refrigerator to chill. Ready to eat after 2 days. Use a clean, dry spoon when eating. Can be stored for about 3 weeks.