Rinse the cranberries under cold water, discarding any damaged or discolored berries.
Cook the Jam:
In a large saucepan, combine the cranberries, granulated sugar, orange juice, and water.
Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture starts to thicken, about 10-15 minutes.
Add Spices and Pectin:
Stir in the ground cinnamon, ground cloves, and ground nutmeg.
Add the fruit pectin and stir well to combine.
Continue to cook the mixture for an additional 5 minutes, stirring constantly, until it reaches the desired thickness.
Check Consistency:
To test the jam’s consistency, place a small amount on a chilled plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it’s ready. If not, cook for a few more minutes and test again.
Jar the Jam:
Remove the saucepan from heat and stir in the lemon juice if using.
Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Seal and Process:
Place the lids on the jars and screw on the metal rings until fingertip-tight.
Process the jars in a boiling water bath for 5-10 minutes to ensure a proper seal.
Remove the jars from the water bath and let them cool completely on a clean towel or rack.
Store:
Once cooled, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed.
Store the jam in a cool, dark place. It can be enjoyed within a year for the best flavor and freshness.
