Begin by washing cranberries and hulled strawberries. In a large crockpot, combine cranberries, strawberries, granulated sugar, light brown sugar, and spices. Stir gently.

Cover the crockpot and set it to cook on high for 4 hours, stirring halfway through.

After 4 hours, use an immersion blender to pulse the jam until it reaches a thick yet spreadable consistency.

Ladle the jam into clean jars, filling them about ¾ full, and secure lids lightly.

Allow jars to cool at room temperature for about an hour, then place in the refrigerator overnight.