Prepare your jars: Ensure your canning jars, lids, and bands are clean and sterilized. Keep them hot until ready to fill.

Combine fruit and liquid: In a large, heavy-bottomed saucepan, combine the washed cranberries, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.

Add pectin: Once boiling, stir in the Sure Jell for Less or No Sugar Needed Recipes, making sure it's fully incorporated. Bring the mixture back to a full rolling boil that cannot be stirred down.

Boil and sweeten: Boil hard for exactly 1 minute, stirring constantly. Remove the saucepan from the heat. Stir in the granulated erythritol (or other sweetener) until dissolved. Skim off any foam that rises to the surface.

Fill jars: Carefully ladle the hot jam into the prepared hot jars, leaving about 1/4 inch of headspace at the top.

Process for sealing: Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).

Cool and check seals: Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. You should hear the lids pop as they seal. Check seals by pressing the center of the lid; it should not flex.