In a medium sauce pan, combine the rest of cranberries, sugar, water and lemon juice.
Cook over medium heat until it boils. The cranberries will pop.
Turn the heat down to a low setting and simmer the cranberries until the jam thickens. If you run a wooden spoon across the pot and you can see the bottom for at least 2 seconds, the jam is ready. It will thicken even more as it cools.
Cool and pour into a jar.
Keep covered in the refrigerator for up to a week.
This jam is chunky, but if you prefer it smoother, you can place the cooled jam in a blender or a food processor and process until smooth.The calorie amount is for the whole jar of jam.