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In a large pot add all of the ingredients.
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Cook on high heat stirring occasionally.
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Once cranberries begin to pop, reduce heat to medium.
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Add the zest and juice of the two lemons.
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Continue to cook jam until it begins to thicken and become syrupy, stirring occasionally, about 30 minutes.
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While jam is cooking, prepare jars. Using clean jars, place in hot hot water.
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Bring water bath to boil (or large pot with dish towel filled up ⅔ of the way with water then cover and bring to boil).
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When jam is thick and syrupy (it will thicken considerably when cool), remove jars from hot water.
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Carefully ladle hot jam into jars.
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Wipe rims, apply lids and rings and submerge in the water bath.
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Boil jars for about 10 minutes.
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Carefully remove and cool completely.