Cranberry orange Jam

Yield: 10 half pints. Combine water & berries in a large pan. Boil until skins burst. Add sugar and orange juice/pulp. Boil until jelling point is reached (I use the saucer in the freezer test). Ladle into hot, sterilized jars leaving 1/2 inch head space. Adjust 2 piece lids and process in a boiling water bath for 15 minutes. Notes: I am at 2000 feet above sea level so the processing time may need to be adjusted for you altitude. For a stronger orange flavor it would probably be good to add some of the orange zest.