Combine the cranberries, chopped apples, zest and juice of the orange, sugar, water, and honey in a 5-quart sauce pot. Stir until sugar begins to dissolve.

Place the pot over medium heat and bring the mixture to a gentle boil for 5-7 minutes, stirring occasionally.

Increase to high heat and maintain a full rolling boil for exactly 2 minutes, stirring constantly.

Remove from heat and skim off any foam using a slotted spoon. Allow to sit for a few minutes.

Prepare canning jars by washing in hot, soapy water and keeping them hot.

Ladle hot jam into jars, leaving about 1/4 inch of headspace.

Wipe jar rims, seal tightly, and process in a boiling water bath for 10 minutes.

Cool jars completely on a clean towel and check seals after 24 hours.