Sanitize your canning jars, lids, and bands according to manufacturer directions, keeping jars hot until ready to fill. Fill a large pot with water and bring it to a rolling boil for processing.

Combine the cranberries, strawberries, chopped apples, and lemon juice in a large, heavy-bottomed pot. Bring the fruit mixture to a simmer over medium heat and cook, stirring occasionally, until the apples and berries are soft and easily mashed.

Add the granulated sugar to the fruit mixture, stirring constantly until it is fully dissolved. Increase the heat to high and bring the jam to a rapid, rolling boil that cannot be stirred down.

Stir in both pouches of liquid fruit pectin and continue to boil vigorously for exactly one minute, stirring constantly to prevent sticking. Remove the pot from the heat.

Carefully ladle the hot jam into the prepared hot canning jars, leaving 1/4 inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, center lids on the jars, and apply bands, tightening them to fingertip-tight.

Place the filled jars into the boiling water canner, ensuring they are fully submerged by at least one inch of water. Bring the water back to a rolling boil and process the jars for 10 minutes.

Turn off the heat, remove the canner lid, and let the jars stand in the hot water for 5 minutes. Carefully remove the jars from the canner and place them upright on a towel-lined surface to cool undisturbed for 24 hours.

After 24 hours, check jar seals by pressing the center of each lid; if it does not flex, the jar is sealed. Remove bands, wipe jars clean, label them with the date, and store sealed jars in a cool, dark place for up to one year.