Asking all jam makers--does anyone have a good recipe for strawberry jam that does not use pectin?

I tried a recipe but it came out too thick--more like jelly consistency. The flavor is nice, however. I think I may have cooked it too long, because I was afraid of not cooking it long enough and ending up with runny jam that would not set. Any set guidelines I should be following or time factors for boiling the jam? I'm just learning so I would appreciate any tips.
Asking all jam makers--does anyone have a good recipe for strawberry jam that does not use pectin?
Strawberry Jam

35 sweet frozen strawberries (about 1 bag)

4 cups sugar

1/2 cup lemon juice

--Chop strawberries into around 1 cm bits. Put strawberries in a pot and stir for at least 10 minutes. Next add all the sugar and lemon juice and stir for about 2 minutes, and then leave it to boil for around 15 minutes. After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot. Leave the jam to cool for at least 15-30 minutes and then it will be ready.

*NOTE: This is not a thick jam. It should still have chunks of strawberries in it.



Enjoy!
Reply:1 lb whole strawberries

1 lb sugar

Juice of 1 Lemon



Put the strawberries into a bowl and mix in the sugar carefully so you don't bruise the fruit.



Allow the strawberry/sugar mixture to stand overnight and then chuck the whole lot into a pan, add the lemon juice, bring to the boil and boil for about 15 minutes.



Pour a teaspoonful onto a cold plate, allow to cool and check for a "Set" by pushing the jam with your fingertip. If the surface crinkles it's ready. If it doesn't set this time, boil for another 5 minutes and try again. Keep doing this until you get a set but be careful that you don't burn the jam - which is easily done.



Pour into sterilised jars, seal and keep in the fridge.



Strawberries are very short on pectin so soaking them in the sugar overnight allows the little pectin they contain to come out fully. Also, the lemon juice contains a lot of pectin to help the jam set.



I've always found this recipe works well but be prepared, strawberry jam is tricky!!! Keep trying and you'll get there in the end!
Reply:BELIEVE IT OR NOT.....THIS IS SCRUMPTIOUS





Surprise Strawberry Jam



INGREDIENTS

5 cups chopped peeled fresh tomatoes

4 cups sugar

1 tablespoon lemon juice

2 (3 ounce) packages strawberry gelatin



DIRECTIONS

In a large saucepan or Dutch oven, combine the tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Remove from the heat. Skim off foam if necessary. Stir in gelatin until completely dissolved.

Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand for 3 hours or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks.
Reply:Strawberry Jam



2 quarts strawberries, cut and crushed to yield 5 cups crushed berries

7 cups sugar

1/2 teaspoon butter

1 box powder Sure-Jell



Pour crushed berries into large boiler.

Measure sugar into seperate container and set aside.

Stir package of Sure-Jell into strawberries.

Add butter.

Bring berries and Sure-Jell to a full rolling boil (a boil that does not stop bubbling when stirred) then add sugar.

Stir constantly.

Stir in sugar, quickly.

Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat.

Skim foam from top with metal spoon.

Ladle quickly into jars that have been cleaned and preheated.

Clean rims of jars with clean hot cloth.

Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.

Place jars in water bath canner for 5 minutes, then remove from canner, turn jars upside down for 5 minutes.

Return jars to upright position and let cool completely before storing
Reply:Here are 716 recipes to look through:



http://www.cooks.com/rec/search?q=strawb...



Jams are suppose to be thick. Perhaps you need to try a jelly recipe, it is thinner.