Core and slice apples into eighths.

If desired, peel the apples.

Place prepared apples in a large stockpot.

Add about 1/4 inch of apple juice to prevent scorching.

Heat apples over medium-high heat, stirring frequently, until softened.

Prepare berries by blending them with a little apple juice to create a puree.

Set aside the berry puree.

Run the softened apples through a food mill or strainer to create a thick applesauce.

Drain off any liquid from the stockpot.

Add the strained applesauce back to the pot.

Add the berry puree and mix well.

Heat the mixture over medium heat to boiling and boil for a couple of minutes.

Remove from heat and ladle applesauce into hot jars, leaving 1/2 inch headspace.

Process for 15 minutes in a boiling water bath, adjusting processing time for altitude.