Cut the stalks off the figs and cut into quarters.
Half the lemons lengthways and then cut into very thin slices.
Save the pips and tie these up in a small piece of muslin as they will add flavour to your marmalade)
Place the fruit in a large bowl and cover with 1 litre/1 3/4 pints water and then cover with a clean tea towel. Leave overnight as this helps the lemon rind to soften a bit.
Pour the fruity mix into a heavy based preserving pan and simmer for 1 1/2 hours until the lemon is soft.
Remove the muslin pip bag.
Add the sugar and black pepper and let this dissolve before bringing up to a rolling boil.
Boil for about 10 minutes or until it has reached the setting point (see how to check for a good set here in my Setting notes).
Carefully ladle into sterilised jars (see sterilising information in the resources section) and pop on the lids.
Store in a cool cupboard and once opened keep it in the fridge and eat within a month.