Place the strawberries and cranberries in a food processor and pulse the ingredients into large pieces but do not puree.

Pour the mixture into a large pan or dutch oven.

Stir in the orange zest, cinnamon, cloves, all spice and granulated sugar.

Bring the mixture to a boil (stirring frequently).  Then boil the mixture for 1 minute.

Remove the pot from the heat and stir in the liquid fruit pectin.  Bring the mixture back to a boil and boil for 1 more minute (stirring constantly).

Remove the pan from the heat and let it cool for 5-10 minutes.  Skim the foam off the top of the mixture.

Pour the mixture into a storing jar leaving approximately 1/4 inch of space toward the tops.

Wipe the rims on the lids clean with a cloth and place the lids on top.  Process the jar in a water bath for 10 minutes.

Remove from the water bath and clean off with a clean towel.  Let the jars sit at room temperature for 12 hours. Then check to make sure that the jars seal correctly.

For any jars that did not seal, refrigerate for up to 1 month.  The remaining sealed jars should last in a cool dark place for up to 6 months (refrigerate after opening).