Step 1

Measure sugar and spices and set aside.

Step 2

Cook cranberries in a medium sauce pot over medium heat until they start popping and breaking down, 8-10 minutes. Stir frequently, using a spatula or wooden spoon to mash the cranberries up as you go. If the berries start burning on the bottom of the pot in the first few minutes, stir in 1-2 tablespoons of water.

Step 3

When the cranberries are as mashed up as you can get them and there's no liquid pooling in the bottom of the pot, reduce heat to low and use an immersion blender to break them up even more. (Skip this step for a chunky cranberry jam!)

Step 4

Add the sugar, orange zest, and spices at all once and stir well to melt the sugar into the cranberry mixture. Increase heat to medium-high and bring the spiced cranberry jam mixture to a low boil, stirring constantly.

Step 5

Cook at a low boil for 1-2 minutes until jam thickens. To check consistency, dollop a small amount of jam (¼ teaspoon) on a non-plastic plate and pop in the freezer for 20-30 seconds. Test it by spreading it on the plate with a knife or your finger; if it's runny, keep cooking the jam a few minutes more. If it spreads like jam, it's done!

Step 6

Remove jam from heat and transfer to sterilized canning jar or airtight container to store.

Step 7

Sterilize jars: Submerge glass canning jars upright in large pot with at least 1-2" of water of headroom. Bring to a boil for at least 10 minutes. They can stay longer than 10 minutes, just make sure to keep them fully submerged.

Step 8

Sterilize lids: In a separate pot, submerge the flat part of the lids (not the rings) for at least 10 minutes, or until ready to use. Do not boil!

Step 9

Carefully remove a jar from the water. Dry out the inside with a paper towel, then pour jam into the jar, leaving at least ¼" headspace at the top.

Step 10

Run a knife or small offset spatula around the jar to knock out any air bubbles trapped inside. Wipe the rim of the jar with a damp paper towel to remove any debris or jammy bits.

Step 11

Place one of the flat sterilized lids on the jar and screw the ring piece on so that it's "fingertip tight." (You should be able to unscrew it with little effort using just your fingertips.)

Step 12

When all the jars have been filled, submerge them in a pot of boiling water with at least 1-2" of water above them. Cover with a well-fitting lid to create pressure inside the pot. Maintain a rolling boiling for 10 minutes, then uncover and turn the heat off. Let sit for 5 minutes, then remove the jars to a clean towel.

Step 13

The lids should be perfectly flat on top or will "pop" flat within a few minutes of being removed from the water. Once they do, tighten the rings the rest of the way. Caution: Jars will be hot! If the lids don't pop flat, try flipping them upside down to cool. Otherwise repeat the canning process, knocking out air bubbles and making sure there's no debris in the way of the rubber seal.