Step 1: Prepare your canning jars and lids by sterilizing them. Wash jars in hot soapy water, rinse thoroughly, and keep them hot (either in a boiling water canner or a dishwasher cycle) until ready to fill. Place lids in a small saucepan with simmering water, keeping them warm.
Step 2: In a large, heavy-bottomed pot or Dutch oven, combine the cranberries, diced apples, diced oranges, lemon juice, and 1/2 cup water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until fruits are soft and cranberries have burst. Use a potato masher to lightly crush the fruit if you prefer a smoother jam.
Step 3: In a small bowl, whisk together the powdered pectin with 1/4 cup of the granulated sugar. This helps prevent clumping.
Step 4: Add the remaining 5 3/4 cups of sugar and the pectin-sugar mixture to the fruit in the pot. Stir well until the sugar dissolves completely. Add the ground cinnamon, cloves, and ginger.
Step 5: Increase heat to high and bring the mixture to a full rolling boil that cannot be stirred down. Boil vigorously for exactly 1 minute, stirring constantly to prevent scorching.
Step 6: Remove the pot from the heat. Carefully skim off any foam from the surface using a metal spoon.
Step 7: Ladle the hot jam into the prepared hot canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean with a damp cloth. Center the warm lids on the jars and screw on the bands until finger-tight.
Step 8: Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
Step 9: Carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. Check seals; lids should be concave and not flex when pressed. Store properly sealed jars in a cool, dark place. Refrigerate any unsealed jars and consume within 2-3 weeks.