Place a small plate in the fridge to chill for later.

In a large 8 quart, heavy bottomed saucepan, mash berries with a potato masher until the fruit is broken up. Don’t be afraid to leave lumps of raspberry for texture.

To the saucepan add sugar, lemon juice, and grated apple. Stir until well combined.

Place on the stovetop on high heat and bring berries to a boil.

Lower the heat to medium and allow to actively simmer for about 25 minutes, stirring frequently to keep sugar from scorching.

As the jam is simmering, use a metal spoon to remove the scum that rises to the surface of the jam.

When you see the jam has thickened and the fruit is almost translucent, turn off the heat and test the set by adding a dollop onto the cold plate. Place back in the fridge for 10 minutes to chill. If the jam wrinkles when touched then your jam is ready. If it is loose and has spread then place the saucepan back on the stove to cook for longer.

Wash 4 (8 oz) jam jars and lids in hot soapy water before drying well.

While the jars are still warm, fill them up to a ½-inch from the top with the hot jam.

Screw on the lids to allow them to cool and set for at least 12 hours at room temperature.

To preserve the jam, store the jars in the freezer for up to 1 year. When you want to defrost it just take it out and allow it to thaw in the fridge overnight. Keep it in the fridge for up to 4 weeks.