Before you begin, prepare the calcium water. There is a small packet of calcium powder in the Pomona’s pectin box.

Combine ½ tsp of the calcium powder with ½ cup of water in a jar with a lid. Shake well and set aside. (Extra calcium water can be stored in the refrigerator for future use).

Make sure that you thoroughly wash the canning jars and bands. I usually run these through the dishwasher.

Fill a canner pot 2/3 full of water, place the jars in the water and bring to a boil.

Keep the jars warm either in the canner water on simmer or on a baking sheet in a 225 degree F oven. Place the lids in a bowl of hot water until ready to use.

Rinse the cranberries and place them in a food processor along with the orange sections.

Pulse until coarsely chopped.

Add the strawberries, orange zest, ground cloves, cinnamon, and nutmeg. Pulse until finely chopped, do not puree the mixture.

Transfer the mixture to a medium saucepan and cook for a few minutes over medium-low heat, stirring constantly.

Add the calcium water and mix well.

Measure 1 cup of sugar into a bowl and mix in the Pomona pectin powder, stirring well to combine. Set aside.

Bring the fruit mixture to a full rolling boil on high heat. Add the sugar pectin mixture. Continue to cook for 1 to 2 minutes stirring constantly and vigorously, until the pectin is dissolved.

Add the remaining cup of sugar, mix well and return the mixture to a full boil for 1 minute to dissolve the sugar.

Remove the saucepan from the heat and skim off any foam that may have developed.

Fill the hot jars to 1/4 to 1/2 of an inch from the top. Wipe the rims with a damp paper towel making sure they are clean, so you get a good seal.

Place the lid on and screw on the band finger tight.

Return the jars to the canner and process under 1″ of water for 10 minutes. Once processed, remove the jars from the water bath and place them on a tea towel on the counter to cool. Increase time for high-altitude canning.

Check the seals; lids should be sucked down, and you should hear a “popping” sound when they seal.