After you make the Jam, you can try this recipe for Strawberry Jam Cake.  This one dates back to the 1930’s.  Personally, I don’t like coffee, but if you do….  Let me know how you like it. (My husband loves this one.)

Strawberry Jam Cake

3 eggs, separated
1 Cup Butter
2 ½ cups plain or cake flour
4 tablespoons Sour cream
1 level teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon cloves
1 cup strawberry jam
½ cup strong black coffee
½ cup sugar

1.  Preheat oven to 350 degrees
2.  Grease and flour cake layer pans.
3.  Cream butter well.
4.  Add sugar gradually and beat well.
5.  Add jam, and coffee to sugar- butter mixture.
6.  Beat egg yolks and add to the mixture.
7.  Sift flour,  baking soda and spices together.
8.  Add flour and sour cream alternately to batter.
9.  ****Beat egg whites til stiff, and gently fold into the batter.
10.  Bake in prepared layer pans in a 350 preheated oven for 45 to 55 minutes til done. 
Ice the cooled layers with your favorite icing.

****Egg whites should be at room temperature in order to get maximum volume.  Beat in a very clean bowl with very clean beaters.  If you use the beaters first for the butter, or the yolks, then the fat adhering to them will prevent the eggs from whipping properly.  This is the secret to getting your egg whites to whip properly.