PLACE cranberries in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.

MEASURE exactly 6 cups prepared juice into large saucepan. Add sugar; mix well. Bring to full rolling boil on high heat; boil 1 min., stirring constantly. Remove from heat. Immediately stir in pectin. Stir and skim foam for 5 min.

POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.