Prepare a boiling water bath and necessary jars. Place lids in a small saucepan and bring to a bare simmer.

Combine the cranberries, sugar, cider, and orange and lemon juice and zest in a large pot (use a big one, this jam will bubble) over high heat.

Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop.

Add the ginger, cinnamon, and cloves and stir to combine.

Continue to cook, stirring regularly, until the jam looks quite thick. If it appears to be thickening too much before all the cranberries are popped, add a splash of water to loosen.

Ladle jam into jars. Wipe rims, apply lids and rings and process in a boiling water bath for ten minutes.