Peel rind
thinly from lemons, avoiding white pith. Cut rind into very thin strips.
Peel and core apple, cut into thin wedges. Combine rind, apple, juice,
berries and sugar in large saucepan; stir over heat, without boiling,
until sugar dissolves. Boil, uncovered, stirring occasionally, about 15
minutes or until jam jells when tested. Pour hot jam into hot sterilized
jars, seal while hot.