Heat jam in medium saucepan over medium heat. Add cranberries, cinnamon, and allspice.
Reduce heat to medium-low and cook until cranberries pop, about 8 minutes. Remove from heat and stir in lemon rind. Chill at least 1 hour to allow flavors to blend.
Substitute 1/2 cup sugar and 1/2 cup orange marmalade for raspberry jam, and stir in 1/2 cup toasted chopped walnuts right before serving.