In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.