Coarsely chop the frozen strawberries and thawed cranberries, then transfer them into a large Dutch oven.

Add the orange zest, ground cinnamon, ground cloves, and allspice to the fruit mixture. Sprinkle in the granulated sugar and stir well.

Place the pot over medium heat, allowing it to come to a full rolling boil for 5-10 minutes.

Once boiling, maintain the boil for 1 minute without stirring, then remove from heat.

Stir in the liquid fruit pectin and bring back to a rolling boil. Keep boiling for an additional minute, stirring constantly.

Let the jam rest for 5 minutes, then skim off any foam formed on the surface.

Ladle the hot jam into pre-warmed, sterilized half-pint jars, leaving a ¼-inch headspace.

Securely place the lids on the jars and process them in a water bath at a rolling boil for 10 minutes.

Let the jars stand at room temperature for 12 hours, checking seals thereafter.