• Prepare 4 pint jars or 6 half-pint jars for canning.

Prep the Orange:

• Zest the orange and set the zest aside.
• Peel the orange, remove any seeds, and roughly chop the sections.

Process the Fruit:

• In a food processor, coarsely chop the cranberries first.
• Add the chopped strawberries, chopped orange sections, orange zest, cinnamon, allspice, and cloves.
• Pulse a few times until everything is finely chopped but not pureed.

Cook the Jam:

• Transfer the fruit mixture to a large stock pot and add the water.
• Stir in the pectin and 1/2 tsp of butter, to reduce the foam.
• Stirring constantly, bring to a rolling boil.
• Once at a rolling boil, stir in the sugar.
• Return to a rolling boil, stirring constantly, and continue to boil for 1 minute.

Jar the Jam:

• Remove from the heat, skim foam, and ladle the jam into hot jars, leaving 1/4 inch headspace.

Water Bath Processing:

• Process in a water-bath canner for 10 minutes.
• Remove from canner and place on a towel or wooden cutting board for 12-24 hours being careful not to turn, shake or move the jars.