Start by rinsing the cranberries under cold water, removing any that are soft or damaged. For the strawberries, hull and chop them into small pieces for even cooking.

In a large pot, combine the strawberries, cranberries, sugar, water, lemon juice, and all the spices. Stir gently to blend the ingredients together.

Place the pot on medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking. As the fruit breaks down, you’ll notice the sauce beginning to thicken, approximately 15-20 minutes.

To test for doneness, place a spoonful of jam onto a cold plate. Allow it to sit for a minute; run your finger through it. If it holds its shape, your jam is ready. If not, continue cooking for a few more minutes.

Once thickened to your liking, remove the pot from heat. Pour the hot jam into sterilized jars, leaving a little space at the top. Seal the jars with lids while the jam is still hot to create a vacuum seal.

Allow the jars to cool completely on a wire rack. Once cooled, check that the lid is sealed by pressing down in the center. Store the jam in the refrigerator for up to two weeks or process in a water bath for longer shelf life.