Categories: Desserts, Jams 
      Yield: 4 servings 
  
      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.