In a saucepan over medium heat, sauté berries in ¼ cup water until the berries have broken down. Use an immersion blender to puree berries until smooth. Add applesauce and bring to a boil. Remove from heat and cover.
Pour apple juice into a medium bowl. Sprinkle gelatin over apple juice and let stand one minute. Add hot berry mixture to the apple juice and stir until gelatin dissolves.
Pour hot mixture into well-greased sheet pan. Let cool in fridge for 8 hours or over night.