Add cranberries to clean quart canning jars. If adding any spices, apple slices or orange zest, include them in this step.

To the cranberries add the sugar. In this recipe, I added ½ cup of sugar per jar. I think next batch I will cut that back to ¼ cup. Adjust to your taste.

Fill the jars with water. I just water from my refrigerator because it is filtered. If you like your tap water, use your tap water. Fill the jars to within ½ inch of the top.

Wipe the rim of the jar before adding a clean lid and a canning ring. Finger tighten.

Lower the jars into a cool water bath, making sure the water level is at least 2 inches above the top of the jars. Turn the heat to high and bring the canner to a boil. Once it has reached a boil, process them for 20 minutes.

Remove the jars to a heat-safe surface and allow them to come to room temperature. There will be a separation of the sugar, cranberry extraction and burst cranberries.

Once the jars have cooled, check the lids to make sure they do not have any give to them. Give the jars a good shake to incorporate the sugar syrup in the bottom with the rest of the cranberry juice. The sugar syrup will continue to extract the cranberry juice in the jar as the jars sit on the shelf.