2. Wash the apple and dry the water on the surface (dry it with a paper towel). If you buy apples, most of them are covered with wax. It is best to soak it in warm water and wash it after the wax dissolves.

3. Peel the apple, cut it into small pieces and break it with a blender (the apple pulp is hard, so I added 80ml of water to beat it together). Don't be too broken, leave some fruit particles, it will taste better. Without a blender, you can cut it into pieces by hand.

4. Add the crystal sugar into the apple puree, cover it and let it stand for about 1 hour. The materials were prepared the night before, so the apples were easily oxidized and darkened after being left overnight.

5. Put the pot on the fire to boil. You can squeeze half a lemon juice into it and it will taste better.

6. Turn to low heat after boiling, and stir fry with a spatula from time to time to avoid burning the pot. Turn off the heat until the water evaporates and the puree becomes sticky.

7. When the puree is cooled to warm, add 2 tablespoons of honey and stir well. Honey can not only increase the flavor of jam, but also play an antiseptic role.

8. Put the jam in a clean, waterless glass bottle.

9. Pour a spoonful of honey on it and cover it with plastic wrap.

10, cover it, turn it upside down for 20 minutes and put it in the refrigerator. You can eat it in two days. Use a clean waterless spoon when eating. It can be kept for about 3 weeks.