1. Wash the cranberries thoroughly and remove any damaged berries. Hull and chop the strawberries into smaller pieces.

2. Add the cranberries and strawberries to a food processor and pulse until finely chopped while still leaving small fruit pieces for texture.

3. Transfer the fruit mixture to a large bowl and stir in the orange juice, orange zest, cinnamon, and vanilla extract.

4. Slowly add the sugar while stirring continuously until the sugar begins dissolving into the fruit mixture.

5. Let the fruit mixture rest for 10 minutes so the juices release naturally.

6. In a saucepan, combine the fruit pectin and water over medium-high heat.

7. Bring the pectin mixture to a full rolling boil while stirring constantly for 1 minute.

8. Remove the saucepan from the heat immediately and pour the hot pectin mixture into the fruit mixture.

9. Stir continuously for 3 minutes to evenly distribute the pectin.

10. Spoon the jam into clean freezer-safe jars, leaving a little space at the top for expansion.

11. Seal the jars tightly and let them sit at room temperature for 24 hours to fully set.

12. Transfer the jars to the freezer for long-term storage.

13. Thaw in the refrigerator before serving and enjoy with toast, biscuits, pancakes, waffles, or holiday desserts.