In a medium bowl stir together the crushed strawberries and mango.
In a medium saucepan stir together the sugar and pectin until thoroughly mixed. Stir in the orange juice. Bring to boiling over medium-high heat, stirring constantly. Boil 1 minute, stirring constanty. Remove from heat. Quickly stir in the strawberry mixture until well combined.
Ladle jam into clean half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature 24 hours before storing. Store in the freezer up to 1 year or in the refrigerator up to 3 weeks.