This delicious concoction is criminally easy to make, and you can store what you don’t use in airtight containers for later use.
Cored Apples, skin on (The sweeter the apple, the sweeter the syrup)
Boil apples until soft, then puree. Separate pulp from the juice by straining through a cheesecloth. Add juice and lemon (to taste) to a saucepan; bring to a boil and then immediate reduce heat to reduce liquid. If this thickness is perfect, let it cool and store in airtight mason jars in the refrigerator. To thicken, add a tiny amount at a time to bring to desired thickness.
Apple honey can be used in place of honey, syrup or agave in any number of ways. Add to baked goods for a healthy sweetening effect, or add directly to oatmeal, drizzle over pancakes or waffles, and even stir into teas to taste.