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

2. Add the cranberries, orange juice, and orange zest to a food processor and pulse until finely chopped.

3. Transfer the fruit mixture to a large bowl and stir in the sugar.

4. Let the mixture sit for 10 minutes, stirring occasionally so the sugar starts to dissolve.

5. In a small saucepan, whisk together the water and fruit pectin.

6. Bring the pectin mixture to a full boil over medium-high heat and boil for 1 minute, stirring constantly.

7. Pour the hot pectin mixture into the cranberry mixture and stir for 3 minutes until glossy and well combined.

8. Spoon the jam into clean freezer-safe jars or containers, leaving a little space at the top.

9. Let the jars stand at room temperature for 24 hours until the jam sets.

10. Refrigerate one jar to use first and freeze the rest for later.