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Grind the strawberries and cranberries in a food processor or grinder.
Transfer the berry mixture to a Dutch oven, then add the sugar. Bring the pot to a full boil and continue boiling for one minute.
Remove the pot from the heat and immediately stir in the pectin. Return the pot to the heat and bring it to a full boil, stirring constantly for one minute. Remove the pot from the heat and allow it to cool for five minutes, then skim off any foam.
Carefully ladle the hot jam into preheated ½-pint jars, leaving ¼ inch of headspace at the top.
Remove any air bubbles, wipe the outsides of the jars clean and place on the lids. Process for 10 minutes in a boiling water canner. Editor’s Tip: To remove the air bubbles, use a nonmetallic utensil to stir the jam. Using a metal utensil may scratch the glass jar and cause it to crack.