In a large pot, combine strawberries, cranberries, cinnamon, cloves, and orange juice.

Cook over medium heat until berries are soft and begin to break down, about 10 minutes.

Use an immersion blender or potato masher to gently mash the fruit mixture to your desired consistency.

Stir in fruit pectin and bring to a rolling boil.

Add sugar all at once, stirring constantly. Return to a full rolling boil and boil for 1 minute.

Remove from heat and skim off any foam.

Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes if preserving.

Let cool and store in the refrigerator if not canning.