Does anyone know how to thicken grocery-store fruit jam to use as cake filling? The jam bakeries use is thicker but more expensive. The grocery store stuff is so watery that it just soaks into the cake. Can I just add gelatin or something?

I usually use fruit preserves. I bring it to a boil before I strain it onto the cake. I also make a damn and a thin layer of bc before I put the preserves on the cake.

I tried strawberry perserves, and they soaked into my chocolate cake, causing a soggy mess. What brand do you use? When you say you boil them, are you making your own?

Bring a normal pot of jam to a gentle boil in a pan for a few minutes, this will help reduce the liquid content and leave you with a thick jam filling - try it!