If your jars are brand new, wash the jars, rings and lids in hot soapy water.

Grab a large stock pot and place the jars right-side up in the bottom.

Fill the stock pot with hot water, totally covering the jars and an inch above the top.

Boil for 10 minutes and then remove the pot from the heat where they can wait to be filled with jam.

You will need to boil the lids and rings for 10 minutes as well. Leave them in the hot water until it’s time to be used.

If using frozen strawberries, it’s best to microwave them until they’re mostly defrosted as it makes pureeing them easier. Add the strawberries to a blender.

Add the cranberries to the strawberries, affix the lid and puree until smooth. You may need to pulse several times first before it starts to really break down.

Pour your fruit puree into another stock pot or Dutch oven. Add in the spices and sugar.

Heat over medium-high and bring to a full boil while stirring occasionally. Full boil = constantly bubbling even while you’re stirring.

Once boiling, boil for one minute stirring constantly so it doesn’t burn.

Remove the pan from the heat and add in all the liquid pectin. Stir well to combine and place the pan back on the heat.

Bring the jam to a full boil again stirring frequently. Reduce the heat to medium and allow the jam to simmer continuously.

Periodically take the temperature of the jam and boil until it reaches 220 degrees.

Once you’ve reached 220 degrees you can remove the jam from the heat.

Take a large spoon and skim the foam off the surface of the jam and discard it.

Using your jar lifter, remove one jar from the hot water and drain the hot water back into the pot.

Place the jar on a heatproof surface, place the funnel on the mouth of the jar.

Ladle the hot jam into the jar leaving ¼ inch of space at the top. Use your bubble remover to remove as many bubbles as possible.

If there is any drippage around the mouth of side of the jar, clean that off with a moist rag.

Take your magnetic lid lifter and use it to grab a lid from the hot water.

Without touching the lid place the lip on the mouth of the jar and use slight pressure to barely seal the lid in position. Do not use your hands.

Use the magnetic lid lifter again to grab a ring. Place the ring carefully around the mouth of the jar and screw it on just enough so that it’s not loose. But do not tighten.

Repeat this process with the remaining jars.

Add the filled jars back into the pot of water and add additional water so that it reaches 2 inches above the top of the jars.

Bring the water to a boil over medium-high heat then reduce to medium-low heat, cover with the lid and vent it slightly. Boil for 10 minutes.

Once finished, use the jar lifter to remove the jars to the 9x13 pan. Place the pan of jars in a cool place to set for 12 hours undisturbed. Once completely cool, tighten the lids.

After this time label and decorate jars as you desire.