Sterilize your canning supplies (jars, rings, lids, and tools) and keep them hot in a dishwasher, on the stove, or in the oven. Set a water bath canner on the stove, fill with water and set to boil.

Add the cranberries to a blender or food processor and mix until absolutely smooth. Chunky cranberries will cause an undesirable texture and will cook down more easily when puréed.

Roughly chop the strawberries and add them to a large saucepan. Add the cranberry purée and the sugar and bring to a boil. Boil for 4 minutes, stirring constantly. Add the spices and mix well.

At this point you may use an immersion blender or potato masher to crush the strawberries down to your desired consistency.

If using pectin, remove the pan from heat and add about 12 ounces of liquid fruit pectin. I prefer to continue cooking mine to the desired consistency using the cold spoon method.

Remove from heat and skim off any foam. Stir in vanilla.

Ladle into hot jars leaving 1/4" headspace for processing. Install lids and process for 10 minutes per half pint, or according to current USDA standards for your elevation. Makes 7 pints.