I recently got a bunch of strawberries and I removed the leaves, washed them and put them in a pot with 1/2 cup of sugar in the raw cane sugar or 2/3 of a cup of agave nectar or 1/2 of a bottle. and 1/4 of a cup of water.
I cooked it on low heat until the sugar in the raw dissolved and the strawberries turned to mush then liquid and starting to get thick. One facebook friend who also loves to cook said I didn’t need pectin that I made from grapefruit peel to save that for marmalade that the strawberries do well by themselves and I told her she is right. Of course I thanked her. 1 apple cut in to very small pieces works too. It is used as a thickener. Add this at the same time as you add the strawberries. The strawberries and apple should be a very mushy consistency.
When the jam stated to thicken I added 1 or 2 drops of lemon juice and within about 5 minutes it was ready. I let it cool and put it in a mason jar. The product is ready to enjoy and it tastes heavenly.
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