Begin by rinsing fresh cranberries thoroughly under cold water. Next, chop ripe strawberries and peel and core apples, dicing them into bite-sized pieces.

In your crockpot, combine the prepared cranberries, strawberries, and apples. Add granulated sugar, light brown sugar, cinnamon, ground ginger, and ground cloves.

Pour in freshly squeezed orange juice and the zest. Stir thoroughly until everything is evenly mixed.

Sprinkle pectin over the fruit mixture in the crockpot and let it sit for 5–10 minutes without stirring.

Cover the crockpot and set it to low. Allow the mixture to cook for 6–8 hours, stirring occasionally.

Check the consistency of the jam. If preferred, blend with an immersion blender until desired texture is achieved.

Remove the crockpot lid and allow the jam to cool for about 30 minutes at room temperature.

Carefully transfer the cooled jam into sterilized jars, filling them to about 1/2 inch from the top.

Securely seal each jar with a lid and store in the refrigerator for up to three weeks.