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Fruit Filling (Cup fruit jelly cups water cup)

1/2 cup fruit jelly 1 1/2 cups water 1/2 cup raisins 1/4 lb. chopped figs 1/2 cup chopped blanched almonds or walnuts 2 tablespoons sugar juice of 1/2 lemon 2 tablespoons corn starch Cook jelly with water; add fruit, almonds, sugar and lemon juice; thicken with corn starch, which has been mixed with a little cold water. Cook until thick, remove from fire, cool and spread between layers of cake.