Rinse the cranberries and carefully inspect them. Discard any cranberries that appear bruised or spoiled. Set the remaining cranberries aside.
12 ounces (about 4 cups) whole cranberries
In a medium saucepan over medium heat, add the cranberries, sugar, and fresh orange juice.
¾ cup granulated sugar, ½ cup fresh orange juice
Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken to a jam-like consistency.
Remove the pot from the heat. Stir in the orange zest, cinnamon, and nutmeg.
Zest from one orange, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Carefully transfer the jam into a clean pint-sized mason jar. Allow it to cool to room temperature before sealing and storing.
Store the sealed jar of cranberry jam in the refrigerator for up to one month or freeze for up to 3 months.