1.Peel rind thinly from lemons, avoiding white pith. Cut rind into very thin strips. Peel and core apple, cut into thin wedges.
2.Combine rind, apple, lemon 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 sterilised jars, seal while hot.