Whats The Best Brand Of Strawberry Jam For Cake Filling?

Decorating By joannge Updated 19 Aug 2010 , 2:19pm by GI

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joannge Posted 30 Jul 2010 , 9:15pm
post #1 of 11

What brand is you favorite to use for strawberry jam/preserve??? I am making a cake with strawbery filling that can't be refrigerated. I have not had luck with some brands in the past.

10 replies
MalibuBakinBarbie Cake Central Cake Decorator Profile
MalibuBakinBarbie Posted 30 Jul 2010 , 9:53pm
post #2 of 11

My favorite is Smuckers Orchard Select Preserves. But I haven't used it in a cake that wasn't refrigerated. Best of luck! icon_smile.gif

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PuffCake Posted 30 Jul 2010 , 10:08pm
post #3 of 11

I use Dickinson's brand and I don't refrigerate my cakes. I also use their raspberry preserves, blueberry preserves and lemon curd as fillings. They are great icon_smile.gif

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tesso Posted 30 Jul 2010 , 10:41pm
post #4 of 11

Mine. icon_lol.gif sorry.. had to say that.. icon_lol.gif I can my own fillings, from fresh fruit hand picked off the farm. (except for a few like orange marmalade) Need a jar, just go down to the basement and choose.

Not cake related.. but last weekend it was 70 jars of bread & butter pickes. icon_biggrin.gif pickle anyone?

back to cakes...Next weekend..if my fruit source makes it in from georgia it is brandy peach preserves!! and if all goes well.. cinnamon apples too.

edited to add: dont know where the rest of the post went...

Smuckers is great!!

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PiccoloChellie Posted 31 Jul 2010 , 2:26am
post #5 of 11
Quote:
Originally Posted by MalibuBakinBarbie

My favorite is Smuckers Orchard Select Preserves. But I haven't used it in a cake that wasn't refrigerated. Best of luck! icon_smile.gif




Yep, the Orchard Select works well and is fine at room temp. thumbs_up.gif Regular plain ol' Smuckers doesn't taste very strawberry-y to me, so I avoid that and go with the Orchard Select. We also have a local store brand "European strawberry" preserve that's surprisingly tasty.

Quote:
Originally Posted by tesso

Not cake related.. but last weekend it was 70 jars of bread & butter pickes. icon_biggrin.gif pickle anyone?




I'll take 3 jars please! Yum! icon_razz.gif

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leafO Posted 6 Aug 2010 , 4:48pm
post #6 of 11

I'm a big fan of Knotts seedless preserves for strawberry and raspberry. I also use Dickinson's. I love the Dickinsons lemon curd! Sometimes for my filing, I add a package of the same flavor jello to heated jam, stir it in and let it cool.

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Price Posted 6 Aug 2010 , 5:00pm
post #7 of 11

I use the Smuckers. For strawberry, I use a little jam and preserves and add them into my buttercream. The family loves it.

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GI Posted 17 Aug 2010 , 8:06pm
post #8 of 11

Do you guys cook the jam a little to "cook off" the water in it, before using it on your cake? I found jam straight from the jar to be too water-y and have not used it since. But perhaps i'll try it again, if I hear back from anyone.
icon_smile.gif

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cupcakemkr Posted 17 Aug 2010 , 8:19pm
post #9 of 11

Polaner All Fruit

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MizRed Posted 17 Aug 2010 , 8:23pm
post #10 of 11

The brand I use is Polaner's All Fruit. Since it has no added sugar, the preserves have a little bit of a "tang" to them which contrasts nicely with the cake and icing.

GI Cake Central Cake Decorator Profile
GI Posted 19 Aug 2010 , 2:19pm
post #11 of 11
Quote:
Originally Posted by tesso

Mine. icon_lol.gif sorry.. had to say that.. icon_lol.gif I can my own fillings, from fresh fruit hand picked off the farm. (except for a few like orange marmalade) Need a jar, just go down to the basement and choose.

Not cake related.. but last weekend it was 70 jars of bread & butter pickes. icon_biggrin.gif pickle anyone?

back to cakes...Next weekend..if my fruit source makes it in from georgia it is brandy peach preserves!! and if all goes well.. cinnamon apples too.

edited to add: dont know where the rest of the post went...

Smuckers is great!!




Ugggghhh, I grew up that way! TOO much work! icon_eek.gif ABout the only thing I will "put up" anymore is frozen brocolli, stuff in stores is just gross!

So big question, now....I do make my own strawberry filling from my own strawberries....do YOU cook off the "water" from your jam before making your filling? Or are you just using it straight out of the jar. Like spreading on your bread before making a PB&J sammich! icon_lol.gif

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