Wash, then trim ends off of the figs. Prepare strawberries by slicing off the end with the leaves. If the strawberries are very large you can slice in half.
Place half of the fruit in an eight-quart Dutch oven. Sprinkle with two cups of sugar. Repeat with the remaining fruit and sugar. Add lemon zest and spices, gently mixing them in. Place the pot over low heat, uncovered, and allow sugar to melt slowly.
Once the sugar begins to liquefy, gently stir the mixture to keep the fruit from getting scorched.
When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.
Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
After the preserves has simmered for 30 minutes, add lemon juice and pectin. Mix quickly to completely dissolve the pectin. Simmer, uncovered, for an additional 5 minutes then ladles into the jars, leaving a ¼ inch head space.
Wipe off the lids and sides of the jars, then seal tightly with the caps. Process in the boiling water for an additional ten minutes. Store in the panty up to a year.