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Cut apples to remove the core and any bad spots. Apples do not need to be peeled or chopped up. Simply cut them off around the core, roughly in quarters, and add them to the pot. As you go, squeeze the lemon juice over the cut apples in the pot to keep them from browning.
Add the cinnamon, honey and 1 cup of water.
Simmer the apples COVERED, on low to medium low heat, about 30 to 40 minutes until they are soft. Stir often to get all the apples down to the heat. If you feel like the bottom is burning, add another cup of water and give it a good stir. If it's not simmering enough, turn up the heat a bit.
When the apples are cooked through and soft, add them in batches to a food processor. Let the processor run a few minutes, adding water through the feed to get everything smooth and incorporated. You may add about a half cup of water per batch, but just start with a little until you reach the right consistency. Stop to scrape down the sides with a spatula and keep blending.
As each batch is blended smooth, transfer the applesauce into jars. A canning funnel works great for this. Important: Only fill the jars ¾'s of the way full to allow them room to expand in the freezer. Refrigerate the jars overnight before transferring to the freezer. These precautions will prevent cracked jars!