In a saucepan, combine the cranberries and water. Bring to a boil over medium heat, then reduce to a simmer and cook until the cranberries burst, about 10 minutes.

Strain the cranberry mixture through a fine-mesh sieve to extract the juice, discarding the solids.

Return the juice to the saucepan, add sugar, lemon juice, salt, and pectin. Stir well and bring to a rolling boil.

Cook until the mixture reaches 220?F (104?C) on a candy thermometer, about 10-15 minutes.

Pour the hot mixture into silicone molds and let it cool at room temperature for about 2 hours until set.

Once set, remove the jelly candies from the molds and store in an airtight container.