3 c  Fully ripe raspberries

    1/2 c  Finely ground peeled and

           -cored apples
      4 c  Sugar

      2 tb Fresh lemon juice

      1    Pouch liquid fruit pectin

  Thoroughly crush the berries, using a potato masher, sieve half of the pulp
  to remove some of the seeds, if desired; measure 1-1/2 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 1/4 inch 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 4-1/2 cups.
  Origin:  Appeal (quarterly publication for Overwaitea Foods.) Shared by:
  Sharon Stevens.