Chop the strawberries and cranberries in a food processor or grinder (but do not puree). It’s okay to have some larger chunks of fruit.

Add the fruit to a large Dutch oven. Add orange zest, cinnamon, cloves, allspice and sugar.

Bring the mixture to a full rolling boil, stirring occasionally. (DO NOT BURN) Once the mixture comes to a full rolling boil, cook for 1 minute.

Remove from the heat; add in pectin and return to a full rolling boil. Once the mixture returns to a full rolling boil, set a timer and boil for exactly 1 minute. Keep stirring constantly. Then remove from the heat.

Allow to cool for 5 minutes. Skim off the foam, as needed. The mixture will still be quite thin – it will not look like a thick jam. That’s okay! It will thicken and set as it cools down.

Carefully move the hot mixture into hot, sterilized half-pint jars, leaving ¼-inch of headspace. Wipe the rims clean with a clean damp cloth; secure the lids. (if you don’t know you have good lids get new ones) Process in a water bath for 10 minutes.

Safely remove the jars from a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. They might make a pop sound throughout the day. Check the seals after 12 hours by pressing the center of the lids. These can be stored in the refrigerator for up to 1 month. Properly sealed jars will be kept in a cool, dark place for up to 8 months. Make sure to refrigerate after opening.