Instructions: Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in blender or food processor and whirl until smooth; add enough of reserved liquid to berries to make 4 cups.

Return berry puree to pan. Stir in orange juice, lemon juice and sugar until well blended. Bring to full rolling boil over high heat, stirring constantly; then boil, stirring, 1 minute. Remove from heat and stir in pectin at all once. Skim off any foam.

Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands.

Process in boiling water canner 5 minutes, or omit processing and ladle jam into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. Let stand 12 to 24 hours at room temperature; freeze or refrigerate. For best flavor, store for at least 1 week before using.

Storage time: Processed: up to 1 year. Unprocessed: up to 1 month in refrigerator, up to 1 year in freezer.

This recipe yields 6 half-pints.

Yield: 6 half-pints

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