4 c  (1 lb) fresh or frozen
-cranberries
3 c  Water
3/4 c  Orange juice
1/4 c  Lemon juice
4 c  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, untill 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
contantly; 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″ headspace.
Wipe rims and threads clean, seal, blah, blah, blah. Process for 5 minutes
in boiling water bath. Makes about 6 half pints.