If canning, sterilize six half-pint jars and keep them warm. Place new lids in hot water and prepare your boiling water-bath canner.

In a large heavy pot, combine cranberries, chopped strawberries, orange zest, orange juice, and water. Bring to a simmer over medium heat for about 8-10 minutes until the cranberries pop and the fruit softens. Use a potato masher to create a rustic texture.

In a small bowl, whisk the pectin with 1/4 cup of the granulated sugar, then sprinkle it into the pot while stirring continuously.

Increase heat and bring the mixture to a full rolling boil. Add the remaining sugar along with cinnamon, cloves, nutmeg, and salt. Boil hard for one minute while stirring constantly.

Remove from heat and skim off any foam if necessary. Stir in vanilla extract if using.

Ladle hot jam into clean jars, leaving 1/4-inch headspace. Cool to room temperature and then refrigerate.

Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, apply lids and bands fingertip-tight, and process in boiling water-bath canner for 10 minutes.