6 c. peeled mashed figs
12 oz. raspberry gelatin
6 c. sugar

Thoroughly mix figs, gelatin and sugar in large saucepan. Bring to a rolling boil and cook for 3 minutes, stirring constantly. Remove from heat and stir for 5 minutes. Skim off excess seeds. Pour into glass jars and cover at once with 1/8 inch hot paraffin. After opening, keep in refrigerator, jam will be thicker.