In a heavy, medium-sized nonreactive saucepan over moderate heat, combine the pureed fruit, sugar, apricot preserves, orange juice and lemon juice. Bring to a simmer. Partially cover and cook, skimming any foam from the surface of the fruit and stirring occasionally, until beginning to thicken, about 10 minutes. Add the cherries and cranberries, partially cover and cook, stirring often, until the preserved are thick and the dried fruit is fairly tender, another 10 to 12 minutes. Stir in the cinnamon, vanilla, ginger and cloves. Transfer to a container, cover and refrigerate for at least 24 hours before using. The jam will keep for at least 1 month.