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strawberry-jam-cake-filling

This recipe makes enough jam to fill a 3-layer, 8-inch cake. The jam is on the looser side, so I recommend using it with a sturdy icing like Swiss meringue buttercream and creating a frosting "dam" to trap the jam. If you need a stiffer jam, you can experiment with adding some gelatin to the mix. To do this, sprinkle 1 packet of gelatin over 2 Tbsp of cool room temp water and let sit for about 10 minutes until the gelatin absorbs the water. Add this "puck" to the hot jam at the very end of the cook time and stir to dissolve completely, then remove from heat and follow the rest of the directions. Note that I haven't tested this addition myself so proceed with caution!

Ingredients