In a large pot, combine strawberries, cranberries, sugar, apple juice, cinnamon, and cloves (if using) over medium heat.
Stir constantly until the sugar is dissolved and the mixture comes to a boil.
Reduce heat and simmer for about 10 minutes, stirring occasionally, until cranberries pop and soften.
Remove from heat and let cool slightly, then blend the mixture with an immersion blender or in a blender until smooth.
Return blended mixture to the pot, bring back to a boil, and stir in the liquid pectin.
Boil for 1 minute, then remove from heat.
Pour the jam into sterilized jars, leaving 1/4 inch headspace, and seal with lids.
Process jars in a boiling water bath for 10 minutes. Remove and let cool completely before storing.