Wash and dry cranberries and strawberries; hull and slice strawberries into quarters. In a mixing bowl, combine cranberries, strawberries, granulated sugar, brown sugar, and spices. Stir well and set aside.

Transfer the fruit mixture into the crockpot, spread evenly, cover, and set to high for approximately 4 hours.

After 2 hours, stir the jam gently to ensure even cooking.

Once cooked, use an immersion blender to blend the jam to your desired consistency.

Fill sterilized jars with the warm jam, leaving about 1/4 inch of headspace, and secure the lids.

Let the jars cool at room temperature for 1 hour, then refrigerate to thicken overnight.