Strawberry Fig Jam

I love fresh figs, it doesn't matter which kind.  Mission, Kadota or Brown Turkey are what shows up this time of year in my grocery store and I'm more than happy to sample each variety, but when it comes to making jam, I like the Brown Turkey and decided to pair them this year with some nice rosey strawberries sitting in the frig.  A rich and delightful marriage of end of the summer fruits which goes will with goat cheese or your English muffin.

16 oz. fresh strawberries, trimmed, hulled and quartered
16 oz. Brown Turkey figs, trimmed and quartered
2 cups sugar
A strip of lemon peel

Rinse and prepare the fruit. Combine with the sugar in a 2 quart nonreactive sauce pan. Mix the sugar, fruit and lemon peel and let sit for an hour or longer.  Turn heat on low and cook stirring often for 1 hour or until a medium syrup forms.  Skim off any foam as it forms. Remove the lemon peel then pour into a 1 quart jar. Keeps well for about 2 weeks.  You can use a canning method for longer shelf life.