Spiced cranberry jam:
7 1/2 cups (2 lb.) fresh cranberries, washed and picked through
4 cups water
4 1/2 cups sugar
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1/2 cup Aspen Mulling Spices
1 teaspoon butter (helps to reduce foaming)
1 pouch Certo fruit pectin
Sterilize 10 (half-pint) canning jars, lids, and screw-on bands in boiling water for at least 5 minutes. Drain well just before filling the jars with the prepared preserves. Meanwhile, combine cranberries and water in a large saucepan. Bring to a boil, and then reduce heat to low and simmer for 10 minutes. Remove from heat and measure exactly 7 1/2 cups prepared fruit. Place prepared fruit in 8 quart Dutch oven or large soup pot. Stir sugar and Aspen Mulling Spices into cranberries. Add butter. Bring to a boil, stirring often. When you reach a full rolling boil (one that you can't stir down), add pouch of liquid pectin all at once. Stir well. Return to a boil and boil exactly one minute. Remove from heat. Pour into hot, sterilized canning jars. Wipe rims of jars clean. Secure lids with screw-top bands. Process jars of preserves in a boiling water bath for 10 minutes. Carefully remove from water bath and let stand at room temperature to cool. A couple hours later check to be certain all jars vacuum sealed. store at room temperature for up to 1 year. (Note: If you have a jar that didn't vacuum seal, store in the refrigerator and use within a week or two.)
Makes 10 half-pint jars.