Jam with honey & without pectin has a saucy consistency always
Jam is set with pectin or it is syrup. Period.

If you are not adding pectin then you are relying on whatever pectin is available in the fruit you use. Strawberries don't have a lot. Oranges have a good amount but it's in the peel- thus the existence of marmalade.

Pectin requires sugar and acid to set. The sugar is not going to prevent a normal jam from setting.

If you boil it longer you will just be removing water which will thicken your syrup and maybe it will be thick enough for your tastes but it still is unlikely to gel like jam.

If you are deathly opposed to purchasing pectin, you can make it yourself by boiling tart apples. It's a lot of work and you will end up with a product that is no better than commercial pectin but you will have control of the process.