Directions
1. In a large pot, combine the chopped strawberries and cranberries. Add the orange juice and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until the cranberries burst and the mixture softens, about 10 minutes.
2. Stir in the fruit pectin and bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly.
3. Gradually add the sugar, stirring until dissolved. Add the grated orange zest, ground cinnamon, and ground cloves. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.
4. Skim off any foam and ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims, place lids on jars, and screw on rings until finger-tight.
5. Place jars in a boiling water bath and process for 10 minutes. Remove jars and let cool completely. Check seals after 24 hours.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes about 6 half-pint jars.
