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. Then 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, allowing the sugar to melt slowly.
Once the sugar begins to liquify, gently stir so that the fruit does not get 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, and mix quickly to completely dissolve the pectin.
Simmer, uncovered, for an additional ten minutes.
Carefully pour the preserves into the jars, leaving a ¼" space from the top of the jar. A canning funnel really helps with this step.
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.