Set up the grill to direct heat and bring the temperature to 325-350 degrees.
Place all the ingredients into a small cast iron dutch oven and bring it to a boil. Make sure to stir frequently to avoid burning.
Once it has come to a boil, reduce the temperature to a simmer and cover. Stir frequently for up to one hour or when the cranberry mixture has become creamy and broken down.
Remove it from the grill and allow it to completely cool.
Blend the Jam
After the jam has completely cooled, transfer it to a blender and purée. Pour the jam into jars and keep it in the refrigerator for 3-4 weeks.
Refrigerator Jam: This would be considered a refrigerator or freezer jam as it has not been officially "canned." You will not put it in a jar and put in the pantry. We suggest 3-4 weeks in the refrigerator, but it has been kept longer just fine. If you want to keep it longer, we would suggest freezing it as you can keep it for months as long as you use a freezer safe jar or container. Add Orange: Substitute a ½ of an orange in place of the clementines or take out the citrus all together. Wood Pairing: For an a more complex flavor profile, use a mild wood for a gentle smoke. As the jam stays in the refrigerator, the little bit of smoke will intensify a bit. Stick with smoking woods like apple, peach, orange or any fruit wood you like. Smooth vs Puree: If you don’t purée, it will be the consistency of cranberry relish, which is fine if you like a chunky jam. Stir Well: Stir well at the beginning of the grill. The sugar will quickly liquify with the juices from the fruits. Monitor the grill closely. You don’t want this mixture to burn. Frozen Cranberries: These work great so feel free to make this "off season." Freezer Friendly: Use Ball’s little jars that have a snowflake on the outside. That signifies that they are good for the freezer. You can also use a good rubbermaid container. There are also plastic jars put out by Ball that are specifically for freezer jam.