3 Cups Ripe Figs
3 Cups Sugar
Raspberry Jello 6oz ( 2 small boxes or one large)

Combine figs and sugar in a saucepan over low heat and use a potato masher to crush the figs. Stir in jello and mix well. Increase the heat until you brig it to a boil then reduce and simmer 25 minutes. Stir often to keep from sticking and as the figs soften keep mashing them up. Seal and water bath 5 minutes.

Strawberry may be substituted.

In East Texas we have an abundance of figs but sadly we lack a lot of raspberries around here. When I do find some of the real deal the last thing I want to do is make jam out of them. I most generally avoid food coloring and boxed items but this is one of the few recipes I bend the rules for. I don't know how many people that have tasted this and never would have known it wasn't raspberry unless I told them.