Wash jars, lids, and rings. Fill jars ⅔ full with water and place in the canner. Fill with water. Place the canner on the stove and sterilize the jars over medium-high heat while you make the jam.
Place the lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set the rings aside; they do not need to be sterilized.
Place the cranberries and orange wedges in a blender. They should only be roughly chopped. My blender has a chopping function, and that’s what I use.
Add the strawberries, orange zest, and spices. Stir a little in the blender to make sure everything is well blended. Blend until finely chopped. Do not puree.
Combine the fruit mixture and water in a 5-quart stockpot.
Stir in the fruit pectin and add ½ teaspoon of butter (this reduces foaming). Remove from heat. Skim any foam with a metal spoon. Immediately ladle the hot jam into the prepared jars. Leave a 6 mm gap. Wipe clean the rims and threads. Close the lid in the center. Place the ring on until hand-tight. Return the jars to the canner. When all jars are full, fill the canner with water until the jars are covered by 5 cm. Cover the canner. Bring to a boil. Process for 10 minutes. Turn off the heat. Remove the canner. Let jars stand for 5 minutes. Place jars on a work surface lined with a towel and let rest for 24 hours before checking the seal. Check for proper sealing. If a jar is leaking, refrigerate and use within 2 weeks.

Ingredients
12 oz cranberries (fresh or frozen, thaw frozen first)
1 orange, peeled and cut into pieces
2 teaspoons orange zest, from the rind
16 oz fresh or frozen strawberries (thaw frozen)
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon allspice
4 cups sugar, preferably pure cane sugar
1 – 1.75 oz package powdered fruit pectin
½ cup water Instructions: