4 cup (1 lb) fresh or frozen cranberries
3 cup water
3/4 cup orange juice
1/4 cup lemon juice
4 cup sugar
2 pouches certo liquid pectin

Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to
a boil over high heat; reduce heat and simmer, uncovered, until
berries begin to pop (about 10 minutes). Drain well, reserving

liquid. Place cranberries in a blender or food processor and whirl
until smooth; add enough of the 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 a full rolling boil over high heat, stirring constantly; then boil, stirring for one minute. Remove from heat and stir in pectin all at once. Skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4"
head space. Wipe rims and threads clean, seal. Process for 5 minutes in boiling water bath. Makes about 6 half pints.