Place cranberries in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 minutes, 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 minute, stirring constantly. Remove from heat. Immediately stir in pectin. Stir and skim foam for 5 minutes.
Pour immediately into warm sterilized jars, filling to within 1/4-inch of rims. Seal while hot with sterilized two-piece lids with new centers. Let stand at room temperature until set.