Cranberry Jam: Rinse and pick out bruised berries. Combine in a saucepan with sugar and water. Heat to a boil and simmer for 10 minutes. Pass the cooked berries through the medium disk of a food mill to remove the skins. Reserve.
Kiwi Fruit Jam: Combine diced fruit, sugar and cinnamon stick in a saucepan. Bring to a boil and simmer for 10 minutes, or until most of the liquid is concentrated. Puree with an immersion blender. Reserve.
Fill dishwasher clean jars half full with the cranberry jam. Ladle kiwi fruit jam into the remaining space within 1/4 “ of the lid. Cover with a new lid; screw on cap and invert the jar for 15 seconds. Turn right side up on a rack to cool.