1- place in a large stockpot.

2. Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.

3. Pour the lemon juice and honey in the stock pot and stir.

4. Heat mixture on high until boiling, stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.

5. Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable, whole sections. If you have an immersion blender, you can use this instead.

6. Simmer for another 45-60 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will no as thick as the consistency made wi sugar and/or pectin).

Instructions:

1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot.

2. Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.

3. Pour the lemon juice and honey into the stockpot and stir.

4. Heat mixture on high until boiling, stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium-low to simmer.

5. Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable, whole sections. If you have an immersion blender, you can use this že 47

6. Simmer for another 45-60 minutes. stirring occasionally mixture simmers,  consistency.