Rinse your fresh cranberries under cold water, adding a small splash of white vinegar to remove dirt or residue. Discard any soft, mushy, or discolored berries. Good cranberries are firm and deep red, while bad ones feel watery or limp.

In a large stock pot, combine cranberries and water. Bring to a full rolling boil, then simmer 5–10 minutes until the berries pop open and release their juice.

Pour the mixture through a jelly bag or double layer of cheesecloth into another pot. Let it drip naturally. Don’t press, or your juice may become cloudy. Reserve the cranberry pulp for sauce, muffins, or compost.

Return the strained juice to the pot. Stir in sugar to taste. Add any additional flavorings like a cinnamon stick, whole clove, or a splash of orange juice or apple juice. Keep the juice hot but not vigorously boiling.

Pour the hot juice in the jars, leaving 1 inch of headspace. Wipe jar rims with a vinegar-dampened towel, and secure lids fingertip tight.

Place jars in your water bath canner, covered with 1–2 inches of hot water. Bring to a full rolling boil, and process for 25 minutes. Adjust for higher elevations if needed. Carefully remove the hot jars with a jar lifter and set on a clean towel to cool. Listen for the satisfying “ping” of the lids sealing.

Allow jars to cool at room temperature. Check seals before storing in a cool dark place.

Sealed jars can last up to a year. Once opened, refrigerate and use within a week.