Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1- half cups of prepared berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well; let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl; stir for 3 mintes. ( A few sugar crystals will remain) Ladle jam into clean containers, leaving 1 cm headspace; cover with tight fitting lids; let stand at room temperature until set ( may take up to 24 hours) store in freezer. Jam can be stored in the refrigerator if used within 3 weeks. Makes 4- half cups. Origin: Appeal (quarterly publication for Overwaitea Foods.) Shared by: Sharon Stevens.