Combine sugar, figsand balsamic vinegar in thick bottomed pan

Envelop the peppercorns in a sachet of cheese cloth

Bring to a simmer over medium heat

Reduce to a slow simmer while occasionally breaking up the chunks of fig until temp of 215-220 F is reached

Remove from heat, discard peppercorns and stir in lemon juice

Store in canning jar or suitable container and bring to room temp

Place in fridge for up to 1 month or process properly in a water bath and store in cool dry place for up to 18 months