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Fill a boiling water canner about ⅔rds full with water and bring it to a boil.
Pulse strawberries and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pan. Add sugar and spices and stir. Bring to a full roiling boil; boil for 1 minute, stir.
Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat.
Skim off any foam with a spoon.
Ladle the jam mixture into hot prepared jars, filling to within ¼ inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands finger tight. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring water to a gentle boil. Process Jam 10 minutes.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.