It was actually my Mom who insisted that I make it fresh and because she had already bought the fresh cranberries, I thought I should make that and let the can be stored until... forever?
Here's what you do...
STEP 1: Rinse the cranberries to remove any debris. I also remove the rotted and unripe fruit - I bet the canning people don't do that so doing this is probably optional.
STEP 2: Boil 1 cup of water and 1 cup of sugar - stir to dissolve the sugar.
STEP 3: Add the 12-oz package of fresh cranberries (about 4 cups) and boil for 10 minutes. Let it cool.
And your done!
The canned stuff doesn't taste bad and in a real pinch I would still buy the canned whole berry (not the jellied). And I really can't even say that making it fresh is tastes so much better. But making it fresh does give you the option to maybe change the recipe a bit. For example you can decrease the sugar if you like it more tart. Also making it fresh gives it a nice "sauce" look, rather than that "cylinder" look, which is fine if you're going for that kind of aesthetic. Actually, I do like the look of those neat round slices. :-)
One year I added a few persimmon chunks which was delicious. But you can also add raisins, currants, nuts and other spices like nutmeg or cinnamon.
I was just in Finland in September where the berries were ripening in the autumn forests throughout the country. I ate many lingonberries straight from the low bushes that they grown on. They are not nearly as sour as cranberries so I'm guessing that not as much sugar is needed to make the jam as would be needed to make cranberry sauce - which might be the reason why the lingonberry jam packs a lot more flavor, spoon for spoon (like the boxing term "pound for pound").
Well anyway, my Finnish husband appreciates having the lingonberry jam and he loves it with his turkey - and so did everyone else.