1. Pulse strawberries and cranberries in a food processor until mostly smooth.

2. Transfer puree to a large heavy pot or dutch oven.

3. Add sugar, orange juice, cinnamon, and salt. Stir to combine.

4. Bring to a full rolling boil over medium high heat, stirring often.

5. Boil for 1 minute, then remove from heat.

6. Stir in liquid pectin.

7. Return to heat and boil for 1 minute, stirring constantly.

8. Remove from heat. Let rest 5 minutes, then skim off foam.

9. Ladle hot jam into clean 8 ounce jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims.

10. Seal with lids and bands. Cool at room temperature or process in a boiling water bath for 10 minutes for long term storage.