Prep jars. Wash the jars, lids, and bands in hot, soapy water. Then, rinse them thoroughly and keep the jars warm to prevent cracking. To prepare your water bath canner, fill it halfway with water and bring it to a simmer. You can keep your jars in the canner to keep them warm.
Combine the fruits and juice. Combine the crushed strawberries, cranberries, and lemon juice in a large, deep stainless steel saucepan. Then, add the orange zest, cinnamon, and cloves, stirring until the mixture is well combined and evenly coated with spices.
Add the sugar and pectin. Add the sugar and both pouches of pectin all at once to the fruit mixture, stirring well to prevent clumping. Bring the mixture to a full rolling boil (bubbling vigorously across the surface) and boil hard for 1 minute, stirring constantly to prevent sticking.
Skim the foam. Remove the pan from the heat and use a spoon to skim off any foam that has formed on the surface. This will give you smoother jam.
Fill the jars. Carefully ladle the hot jam into the prepared jars, leaving a ¼ inch headspace at the top. Use a bubble remover tool to release any trapped air bubbles, then re-check the headspace, adjusting if necessary. Then, wipe the rims of the jars with a clean cloth to remove any residue, place the lids on the jars, and screw on the bands to fingertip-tight.
Process. Place the filled jars in the canner, making sure they are completely covered with water by at least 1 inch. Then, cover the canner and bring the water to a gentle, steady boil. Next, process the jars for 10 minutes, adjusting for altitude if necessary. Once done, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
Cool down. Using a jar lifter, carefully remove the jars from the canner and place them on a kitchen towel, spaced slightly apart. Let the jars cool undisturbed for 12-24 hours to make sure proper sealing occurs.
Check seals. After 24 hours, check each jar’s seal by pressing down on the center of the lid. If the lid doesn’t pop back, the jar is properly sealed. Label your jars with the contents and the date, then store them in a cool, dark place.