Step 1: Rinse cranberries and combine with orange juice, orange zest, cinnamon, nutmeg, and cloves in a large saucepan.
Step 2: Bring mixture to a boil over medium-high heat, then reduce to medium and simmer for 10 minutes until cranberries burst and soften.
Step 3: Stir in sugar until fully dissolved, then return to a boil for 2 minutes.
Step 4: In a small bowl, mix powdered pectin with water until smooth, then stir into the jam mixture.
Step 5: Boil vigorously for 1 minute, stirring constantly to prevent sticking.
Step 6: Remove from heat and skim off any foam with a spoon.
Step 7: Ladle hot jam into sterilized jars, leaving 1/4-inch headspace, and seal immediately.
Step 8: Process jars in a boiling water bath for 10 minutes to preserve, or let cool and refrigerate for immediate use.