Opened strawberry cranberry jam should be stored in an airtight container in the refrigerator and consumed within one month.
Jam can also be frozen for up to a year. Transfer jam to a plastic, freezer safe container, leave 1/2-inch of clearance (headspace) between the jam and the top of the container to allow for expansion as it freezes. Jam that has been frozen should be thawed in the refrigerator. Once thawed, it may be a little more on the runny side than jam that has not been frozen.
Water bath canning:
Fill clean glass jars, leaving 1/4-inch of headspace.
Process jars for 10 minutes.