- Put the water, sugar and lemon juice into a large pan and bring to the boil, stirring all the time. Reduce the heat and simmer for about 5 minutes.
- Stir in the figs and geranium leaves and continue to simmer gently for about 15 minutes, until the figs are tender.
- Add the aniseed and pine nuts, simmer for a further 5 minutes, then stir in the mastic. Leave to cool in the pan, then spoon the preserve into sterilized jars and store in cool, dry place.