2 pounds ( 6 1/2 cups) raspberries
3 cups sugar
1 Granny smith apple, peeled and shredded (1 cup)
1 tablespoon lemon juice

1. Place 2 small plates in freezer to chill. Wash and dry four 1-cup jars.
2. Bring all ingredients to boil in Dutch oven over medium0high heat, stirring often. Once sugar is completely dissolved, boil mixture, stirring and adjusting heat as needed, until thickened and mixture registers 217 to 220 degrees, 10 to 15 minutes. Remove pot from heat.
3. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If jam is runny, return pot to heat and simmer 1 to 3 minutes longer before retesting. Skim any form from surface of jam using a spoon.
4. Place dish towel flat on counter. Place clean jars on towel. Portion jam into jars.
5. Let jam cool completely, then cover and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)

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