Set 1 16-ounce mason jar or 2 8-ounce jars on a clean kitchen towel next to the stove, along with jar lids and a ladle.

In a saucepan over medium-high heat, combine cranberries, sugar, and lemon juice. Stir well and bring to a boil, stirring often to prevent sticking.

Once boiling, reduce heat to medium and continue to cook for 8-10 minutes, until thickened and jammy.

Pour the jam into your jar(s), leaving ¼ inch of headspace. Wipe the outside of the jar, then loosely place lid. Let cool to room temperature before storing in the refrigerator.

If processing in a water bath canner, prepare the canner by filling with water and heating to boiling before cooking the jam.

Cook jam and fill jars as above. Place the lids and screw on bands fingertip tight. Lower into water bath, place lid on the canning pot, and boil for 15 minutes.

Turn off heat, let rest for 5 minutes, and then remove jars. Place on a kitchen towel and let rest undisturbed for 24 hours before checking for seal and storing.