In a stainless steel or enamel saucepan, boil cranberries in 1 cup of water for ten minutes while you boil the cored and cut up apples in the remaining 2 cups of water for 15 minutes. Strain through a jelly bag. Combine cranberry juice, apple juice, honey, and lemon juice. Cook for 18-20 minutes Do a jelly test and when firm enough, ladle into hot scalded half pint jars. Leave 1/4 inch headspace and seal. Process for 5 minutes in a boiling water bath.