Add the apples, apricots and measurement water to a preserving pan, then drizzle over the honey. Cover and cook gently for 30 minutes, stirring and mashing the fruit from time to time with a fork, until soft.
Remove the lid and cook for a further 5–10 minutes, stirring frequently, until very thick and jam-like. As this jam has only a little honey, it is more like a chutney in consistency and doesn't need to be tested for setting.
Ladle into warm, dry jars, packing the fruit down well, dispersing any air pockets with a small knife or skewer and filling to the very top of the jars. Cover with screw-top lids, leave to cool and store in the refrigerator for up to 10 days.