1. Wash the cranberries thoroughly and remove any damaged berries. Hull and slice the strawberries.

2. Place the cranberries and strawberries into a food processor and pulse until slightly chunky or smooth depending on your preferred texture.

3. Transfer the blended fruit into a large mixing bowl.

4. Add the sugar gradually while stirring continuously until combined.

5. Stir in the orange juice, orange zest, vanilla extract, and cinnamon.

6. Let the fruit mixture sit for about 10 minutes so the sugar begins dissolving.

7. In a saucepan, combine the water and fruit pectin.

8. Bring the pectin mixture to a rolling boil over medium-high heat while stirring constantly.

9. Boil for 1 minute, then immediately remove from heat.

10. Pour the hot pectin mixture into the fruit mixture and stir for several minutes until fully combined.

11. Carefully spoon the jam into clean freezer-safe jars or containers, leaving a little space at the top.

12. Let the jars sit at room temperature for 24 hours to fully set.

13. Refrigerate the jam for immediate use or freeze for longer storage.

14. Serve over toast, biscuits, pancakes, cheesecake, or holiday desserts.