Mix the highbush cranberries with the water and vinegar in a non-reactive pot, heat gently and simmer for 15 minutes, mash gently, then allow to cool until just warm and strain, pressing out as much juice as you can.
Mix the juice with the remaining ingredients except the sugar and pectin, warm over a pot of simmering water or in a small pan, then cool and rest overnight in the fridge, or at least for a few hours. Strain the juice naturally through cheesecloth, without pressing on it. You should be left with about 4 cups of juice (see note).
Put a small stainless steel bowl or plate in the freezer to do set tests, and stainless steel is preferable as metal conducts differences in temperature faster than most other food-safe items.
Mix the pectin and sugar and whisk into the strained highbush cranberry juice.
Bring the mixture to a rolling boil, and cook until it gets to 225, then begin doing set tests, dropping small spoonfuls on a frozen metal surface or plate, watching to see when the mixture barely holds it’s shape. My sweet spot is usually around 225-230. When the mixture barely holds it's shape when dropped on a cold surface, beat in the lemon juice, then pour boiling hot into clean jars and allow to seal, or process in a water bath.
If, for some reason, you get a different amount of juice which can happen especially with smaller fruit, you'll see that the proportions here are: 1 teaspoon pectin, and 1 cup sugar for each 1 cup highbush cranberry juice. Adjust accordingly, the aromatics can be adjusted to your taste as they're strained out anyway.