Pour the water, sugar, citric acid/ lemon juice and mastic gum in a large saucepan. Stir the mixture with a wooden spoon, place over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Drop the dried figs and the anise seeds in the sugar syrup and let it simmer (uncovered) for 40 minutes.

Meanwhile toast the sesame seeds: Place a dry (and free from any oil) pot over medium heat. Add the sesame seeds and stir regularly using a wooden spoon until the sesame seeds take on color, about 2-3 minutes. Remove from the heat and set aside to cool down completely.

To toast the walnuts: Heat a dry pot over medium heat. Add the chopped walnuts and cook stirring constantly about 2-3 minutes or until slightly changes color, toasting walnuts will bring out their earthy flavor. Set aside to cool down.

When 40 minutes have passed on simmering the dried figs in syrup, add the toasted sesame seeds, walnuts and the raw pine nuts. Stir well to fully combine the ingredients. Simmer for 1 more minute and set aside to cool down. Transfer to sterilized canning jars and seal tightly. Refrigerate.