Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, untill berries begin to pop (about 10 minutes).
Drain well, reserving liquid. Place cranberries in a blender or food processor and whirl until smooth; add enough of the reserved liquid to berries to make 4 cups. Return berry purée to pan.
Stir in orange juice, lemon juice, and sugar until well blended. Bring to a full rolling boil over high heat, stirring contantly; then boil, stirring for one minute.
Remove from heat and stir in pectin all at once. Skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4 headspace. Wipe rims and threads clean, seal, process for 5 minutes in boiling water bath.Servings: 6 half pints