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 minutes. ( 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.
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 4|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 182.2mg||5 %|
|Total Carbohydrate 614g||181 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 607.6g|
|Protein 1.2g||2 %|
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Calories per serving: 2381
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