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1
First, sterilize the jar by boiling it.
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2
(Boil water in a large pot, add the jar and lid, and boil for about 5 minutes.)
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3
Air dry upside down on chopsticks or a rack.
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4
If they do not dry well, pat dry with a clean cloth or paper towel.
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5
Cut the apples into eighths, slice thinly to 5 mm (or the size you like), and put in a pot.
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6
Add sugar, honey, and lemon juice.
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7
Turn the heat on to high.
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8
When it starts simmering and moisture comes out, turn the heat to low.
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9
Add the teabag and stir gently.
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10
Stir once in a while and keep simmering over low heat.
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11
When the liquid decreases, take the teabag out.
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12
Keep simmering while stirring.
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13
The jam is finished when the apples are translucent and shiny!
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14
Be careful not to cook down too much because it will caramelize.
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15
Bottle the jam up to the top of the jab and screw the lid on tightly.
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16
Put the bottled jam upside down into a pot, and add boiling water 1/3 of the way up the jars.
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17
Boil for about 5 minutes to seal the jar.
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18
Take the jars out of the pot and cool them upside down.
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19
When cooled, put in the refrigerator upside down.
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20
If they are sealed correctly, you can keep them for up to 3 months.
