Non-melting fruity filling for cookies
This question dates from the end of 2015 but perhaps my answer might prove useful to other readers.

I imagine any homogenized jam would be suitable after drying out sufficiently. Reducing a jam on the stove top could be tedious with constant stirring to prevent burning. But it should be an easy matter to do in the oven.

If the jam was evenly spread in a rectangular baking pan with parchment paper on the bottom and sides (for easy removal), the desired consistency shouldn't be hard to get. Drying would need to be done fairly slowly so it would dry out evenly and not leave a wetter middle layer. 

I can't say what temperature but I'd guess no more than 200°F (95°C). I'd try a small test batch first to see what the difference in thickness is after drying and how long it takes.  If anyone tries this, I'd love to hear results with pertinent data, please.