In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.
On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens and all the berries have popped.
As the jam is cooking you can mash it with a potato masher or once the mixture has cooked and thickened you can use a blender, immersion blender or food processor to blend until smooth if desired. I used a potato masher and left the jam on the chunkier side.
Spoon into clean airtight containers or jars. Enjoy!
Notes
The jam should be stored in tight fitting glass jars or an airtight container and refrigerated, it will keep for up to 3 weeks in the fridge. It can also be frozen, Cranberry jam will keep in the refrigerator for three weeks. You can freeze completely cool jam, place in a freezer safe container or jar. It will keep for 6-8 months in the freezer.Or, if you want to can the jam, it will keep well for 10 to 12 months in a cool dry place! You will need canning jars and then follow the steps on this site for sterilizing them.