You could use seedless strawberry preserves instead of strawberry jam, but you are more likely to have strawberry jam in your pantry.

Strawberry Cookie Bars
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
14 ounce can sweetened condensed milk
1 1/4 cups strawberry jam
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts

In small bowl combine crumbs and sugar. Add melted margarine. Toss until combined. Press into bottom of 9 by 13-inch baking pan. Evenly drizzle condensed milk over crumbs. Refrigerate for 10 minutes to set. Lightly press in place. Spoon strawberry preserves over top. Sprinkle with coconut and nuts. Bake at 350 F. for 25 to 30 minutes or until lightly browned. Cut into bars. Store loosely covered at room temperature.