I enjoy using good quality jam between cake layers or in jelly roll cakes. It is sweet, fruity, holds up well in the heat and always goes over well with guests. It DOES have two minor problems though. The first one is that jam sometimes "bleeds" into the cake and the second one is that the layers tend to slip-slide on each other a little. This recipe eliminates both of those problems!!
(1) jar of Polaner all fruit jam
(1) small box of same flavor jello
The recipe called for Polaner all fruit jam, which I couldn't find. I used a 12 ounce jar of strawberry jam and a small box of strawberry jello (any flavor jam with complimentary jello flavor will work).
Heat the jam in the microwave for about a minute, or until it is warm and soft. Stir in the DRY JELLO and mix well. Cool to room temperature then spread between cake layers.
As unlikely as it sounds, the jello gives the jam a brighter flavor. It isn't overly sweet (as you would suspect) but it has a pronounced fruit flavor.
There are tons of possibilities with all of the new Jello flavors that are available now. I can see using blueberry, grape, raspberry, peach and pineapple, etc. Why not peanut butter cake with a jam filling?
I found this great idea on a wonderful recipe site called What's America Cooking