Using a no-sugar pectin, this jam can be made in less than 30 minutes start to finish. It has no added sugar and makes ideal freezer jam or can be canned.
Wash and hull the strawberries. Either mash them with a potato masher, or put them in a food processor until they are coarsely mashed.
In a large pot, stir together the apple juice, strawberries, and pectin. Bring to a boil over high heat. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Let cool for about 30 minutes, then pour into individual glass or plastic containers and put in the fridge. If you plan to freeze the jam, don't forget to leave at least an inch at the top for expansion.
Jam will be fully set within about 2 hours, or it can be used as a syrup immediately.
If your family isn't used to low-sugar jam, you could add some honey. I would start with 1/2 cup and stir it in right after the fruit comes to a boil.