Place two plates in freezer to chill for testing setting point.
In large shallow saucepan, bring cranberries, lemon and water to boil; reduce heat to medium, cover and cook for 15 minutes.
Press through sieve or food mill.
Return puree to pan; add raspberries and crush.
Stir in sugar.
Bring to boil, stirring constantly; boil for 2 minutes, stirring often.
Remove from heat and test for setting point by dropping teaspoonful (5 mL) onto one chilled plate; let stand for 1 minute.
Run fingertip through jam; if surface wrinkles, jam is ready.
If too syrupy, continue boiling, repeating test every few minutes with clean chilled plate until setting point is reached.
Ladle into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace.
Seal with prepared lids and screw on bands. (Jam can be refrigerated for up to 1 month or processed in boiling water bath for 5 minutes for longer storage.)