Puree strawberries and cranberries in a food processor until smooth, working in batches if necessary, then transfer to a large saucepan.

Stir in sugar, cinnamon, ginger, allspice, and cloves until well mixed.

Bring to a rolling boil over medium-high heat and boil for one minute.

Remove from heat, stir in liquid pectin, then return to the heat and boil again for another minute while stirring constantly.

Let the bubbles settle, skim off any foam, and ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.

Seal tightly and process in a canning pot with water covering the jars by two inches.

Boil for 10 minutes, then carefully remove and let cool undisturbed for 12 hours.