Rinse cranberries and strawberries. Hull and chop strawberries, then combine with cranberries, diced peeled orange flesh, orange zest, and orange juice in a large pot.

Add sugar and the cinnamon stick. Stir over medium heat until the sugar dissolves, then bring to a boil.

Reduce heat and let it simmer for about 10-15 minutes, stirring occasionally until the mixture thickens.

To test, place a spoonful on a cold plate; if it firms up, it’s ready to jar. Alternately, use an instant-read thermometer to test for the set. This jam jels at 220 F at sea level.  At higher altitudes, that drops by 1 degree for every 500 feet in elevation.  For example, at 1000 feet in elevation, the jam would finish at 218 F.

Pour hot jam into sterilized jars leaving 1/4 inch headspace and cap with 2 part canning lids. Process in a water bath canner for 10 minutes, or 15 minutes above 6,000 feet in elevation.

Allow jars to cool completely, then store in a cool, dark place. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12-18 months, and be safe to eat so long as they're sealed. Refrigerate after opening. (Canning is optional, this can also be made as a refrigerator jam. In that case, ladle into jars, cap and store in the refrigerator until needed.)