In a slow cooker, combine 4 cups of fresh cranberries, 2 cups of chopped strawberries, 1 ½ cups of brown sugar, and your chosen spices: 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and 1 teaspoon ground ginger. Stir well to combine all ingredients thoroughly.

Cover the slow cooker and set it to HIGH. Allow the mixture to cook undisturbed for 4 hours.

After the cooking time, carefully transfer the mixture to a blender or use an immersion blender directly in the slow cooker. Pulse until smooth, maintaining a slightly chunky texture.

Transfer the hot jam into a clean bowl and let it cool at room temperature for about 30 minutes.

Spoon the jam into clean, sterilized jars while still slightly warm, leaving about ½ inch of space at the top. Seal with lids once cooled completely.