Prepare the Cranberries:

• Rinse the cranberries under cold water, discarding any damaged or discolored ones.

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 thickens, about 10-15 minutes.

Add Spices and Pectin:

• Stir in the ground cinnamon, ground cloves, and ground nutmeg.
• Add the fruit pectin and mix well.
• Continue cooking for 5 more minutes, stirring constantly, until the jam reaches your desired consistency.

Check Consistency:

• To test, place a small spoonful of jam on a chilled plate. Let it sit for a minute, then run your finger through it. If it wrinkles and holds its shape, the jam is ready. If not, cook for a few more minutes and test again.

Jar the Jam:

• Remove the saucepan from heat and stir in lemon juice, if using.
• Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
• Wipe the rims with a clean, damp cloth to remove any residue.

Seal and Process:

• Place 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 and let them cool completely on a clean towel or rack.

Store:

• Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
• Store the jam in a cool, dark place. For the best flavor, enjoy within a year.