In a medium saucepan, combine strawberries, raspberries, sugar, orange zest, and orange juice. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to low, and cook, stirring frequently, until mixture thickens, approximately 30 minutes.
Pour jam into a heatproof bowl, and place bowl in a larger bowl filled with crushed ice. Let jam cool, stirring occasionally.
Transfer jam to an airtight container, and refrigerate for up to 3 weeks, or freeze for up to 1 year.
Recipe by TeaTime Magazine at https://teatimemagazine.com/rose-cream-scones-recipe/