Cranberry Jam

From the Farmers Market Basket email newsletter / website 
12 ounce bag of fresh cranberries, rinsed and picked over
1½ cups sugar
½ cup of juice (apple, cranberry, orange)
½ cup water
3 – 8 oz. jelly jars

Combine all of the ingredients in a large, heavy saucepan and bring to a boil.  Reduce heat and simmer about 20 minutes.

Either store in fridge / freezer or can.  Traditional canning: wash jars and lids, then pour hot jam into jars.  Tighten lids to finger tight, then process in boiling water for 10 minutes.  Remove from water and place on counter.  Jars should seal within 24 hours.