• Wash the cranberries well and drain in a colander. Discard damaged or spoiled cranberries.
• Boil water in a large saucepan. Pour sugar in, and stir until dissolved.
• Next add the cranberries. Cook cranberries in the boiling syrup until the skins burst and the cranberries are soft.
• Mash or blend the cranberries to your desired consistency. Skim off any foam that develops.
• Bring the jam to a boil and cook until it just reaches the gelling point.

Water Bath Canning Cranberry Jam

• Boil water in a water bath canner fitted with a rack.
• Place clean glass jars in the canner to heat up.
• Once your jam is ready, remove the glass jars from the canner and dump the water out.
• Fill the hot jars with hot jam, leaving a 1/2" headspace.
• Debubble the jars.
• Wipe the rims with a damp cloth and place the lids and rings.
• Carefully lower the jars into the water bath canner and bring the water to a boil once more. Remember that the water must cover the jars by 1 inch.
• Process the half-pint jars of cranberry jam for 15 minutes. Then turn off the heat and allow jars to sit in the hot water for five minutes before removing and placing on a clean kitchen towel.
• Leave the jars alone for at least 12 hours before removing the rings and checking the seal.