1 (15 ounce) can fruit preserves
2 cups brown sugar
2 tablespoons lemon juice
1 tablespoon vinegar
1 cup butter, softened
2 eggs, beaten
3 teaspoons vanilla extract
1 1/2 cups strawberry preserves
1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix fruit preserves, brown sugar, lemon juice, vinegar, butter, eggs, vanilla extract and fruit preserves; beat well.
Pour the fruit preserves mixture into the second pan and spread evenly.
Divide the strawberries into six equal portions. Fill each part of the cake with the fruit preserves, peach preserves, apple preserves and jam.
Place the gelatin in the middle of the cake and place the blueberry filling over the excess. Repeat the squares of cake with remaining filling and frost with strawberry jam. Cover and chill cake until firm enough to handle.
Frost top and bottom areas of the cake with preserves glaze and frost with preserves glaze. Cover fruit and preserves glaze with preserves glaze and press the closure on top of the cake onto the underside by flipping onto the side. Refrigerate cake while chilling.