Combine all ingredients in a stainless steel pot or enameled dutch oven and cook on medium heat for 30 minutes till cranberries have popped and the jam thickens.
Prepare 4 half pint jars by sterilizing them in hot water for 10 minutes. Drop in lids into the hot water as well.
Once the jam has thickened and mounds on a spoon remove from heat and ladle into jars leaving 1/4" headspace. Remove air bubbles, refill if necessary.
Wipe rims and add hot lids/rings. Process in water bath for 10 minutes at a full rolling boil.