Recipe: Seppo: Maple Apple Jam?

Don't have exactly what you are looking for; this is the only jam recipe I
could find that doesn't have granulated sugar. Maybe you could substitute
strawberries for the apples; not sure what it would taste like, but at least
this would give you the proportion to at least experiment with.

Maple Apple Jam

16 c. peeled, chopped apples
1-1/2 c. pure maple syrup
2 c. apple cider
1 t. cinnamon
1 T. lemon juice

Combine all ingredients in a large kettle. Bring to a boil. Continue to boil
until mixture thickens, about 10 minutes. The jam is ready when it begins to
hold shape when dropped into a cold plate. Remove from heat and skim off foam.
Ladle into hot, sterilized half-pint jars, leaving 1/2" head space. Seal.
Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours.
Makes about 12 half-pints.Also found the following:

Pure Jellies or Toppings

1 cup fruit juice (unsweetened)
1 T. granulated sugar replacement
1 T. pectin

Combine ingredients in saucepan and bring to a boil. Boil for 2 minutes, remove
from heat, and let cool slightly. Pour mixture into serving dish or jelly jar;
chill. (Or microwave, using large bowl. Cook on high.)And I found the following about using honey in jelly from the U of Minn.
extension service:
On a one-to-one basis, neither light, mild honey nor corn syrup can substitute
fully for sugar. Honey can replace part of the sugar in recipes for jelly and
related products, but not all of it. Products made with honey will have a
darker color than those made with sugar as the only sweetening. The flavor, of
course, will be slightly different.

Light, mild-flavored honey is best to use when making jellly. Consider its
liquid content when it replaces part of the sugar in a recipe.

If you make jelly and add pectin, up to 1 cup honey can replace an equal amount
of granulated sugar. For recipes that do not call for added pectin, honey can
still replace up to half the sugar that is needed.

You may also want to use corn syrup to make jelly. Once again, consider its
liquid content. In products make with no pectin, corn syrup can replace up to
1/4 the sugar. When you use powdered pectin, corn syrup can replace up to 1/2
the sugar. With liquid pectin, corn syrup can replace only up to 2 cups sugar
per batch of jelly.