1. Begin by carefully sorting through your fresh mixed berries; remove any that are overly ripe, bruised, or show signs of mould. Once sorted, place the berries in a colander or large sieve. Rinse them under cool running water to remove any dirt or debris. 
2. Rinse apples thoroughly under cool running water to remove wax or dirt on the skin. Carefully peel the skin off each apple using a vegetable peeler or a small paring knife. Remove all the peels to avoid any tricky bits in your jam.
3. Once the apples are peeled, core them and cut them into small, even pieces to ensure they cook evenly.
4. Transfer the cut apples and berries into a saucepan. Place the saucepan on the stove over medium-low heat. 5. Stir the mixture frequently with a spoon to prevent the fruit from sticking to the pan’s bottom and burning. 
5. Once the fruits are soft, gently mash them with a potato musher.
6. Carefully stir in the lemon juice as the mixture boils. Lemon juice not only adds a subtle tartness that balances the sweetness of the fruits but also helps preserve the vibrant color of the jam. It’s also a natural pectin source, aiding the jam’s setting.
7. Continue to cook the fruit mixture, stirring regularly to ensure it doesn’t stick or burn. As the mixture thickens, you’ll notice it reducing and becoming more jam-like in consistency. This process may take some time, so patience is vital. The jam is ready when it coats the back of your spoon or spatula.
8. Remove the saucepan from the heat Once the jam has thickened to your liking. Add honey to the hot jam and stir thoroughly until the honey is completely dissolved and evenly distributed throughout the jam. Honey sweetens the jam and adds a smooth, rich flavour.

Testing the Jam’s Set with the Cold Plate Method:
Before canning, ensuring your jam has reached the proper set is essential. Place a small plate in the freezer for a few minutes to chill. Spoon a small amount of jam onto the cold plate and let it sit for a moment. Then, gently