1. Rinse the cranberries well and discard any soft or damaged ones.

2. Pulse the cranberries in a food processor until finely chopped with a little texture remaining.

3. Transfer the chopped cranberries to a large bowl.

4. Stir in the sugar, orange juice, and orange zest until well combined.

5. Let the fruit mixture sit for 10 minutes, stirring occasionally.

6. In a small saucepan, combine the water and fruit pectin.

7. Bring the pectin mixture to a full boil over medium-high heat, stirring constantly.

8. Boil for 1 minute, then remove from the heat.

9. Pour the hot pectin mixture into the cranberry mixture immediately.

10. Stir for 3 minutes until fully blended and the sugar is mostly dissolved.

11. Spoon the jam into clean freezer-safe jars or containers, leaving about 1/2 inch of space at the top.

12. Wipe the rims, seal tightly, and let the jars stand at room temperature for 24 hours until set.

13. Refrigerate for immediate use or freeze for longer storage.

14. Thaw frozen jam in the refrigerator before serving.