In a 5-quart sauce pot, combine cranberries, peeled and chopped Granny Smith apples, chopped orange, sugar, water, and honey. Stir well.

Place the pot over medium heat and bring the mixture to a boil, stirring gently.

Once boiling, increase heat slightly and maintain a boil for 2 minutes, stirring constantly.

Prepare clean, hot jars for filling while the jam is boiling.

Ladle the hot mixture into jars, filling to within 1/4 inch from the top and wipe rims.

Seal jars and process them in a water bath canner for 10 minutes.

Remove jars and allow them to cool upright on a clean towel for about 24 hours.