Remove the green tops from the strawberries, and the tough tips and bases from the figs. Blitz two-thirds of the fruit in a food processor or blender, (or mash with a fork), and cut the remaining third into chunks.

Add the sugar and lemon juice and stir to combine.

Tip the mixture into a large pan, and heat gently until the sugar is dissolved. Bring to the boil, and cook until setting point is reached - usually just 4-5 minutes, (either reaching a temperature of 102C or when a dollop on a cooled saucer 'wrinkles').

Remove from the heat, and pour into warm, sterilised jars.