I have to check the official recipe here in Argentina.
Obviously there is no official recipe, but "Doña Petrona" is very close to that. She was very famous in 1930-1980 https://en.wikipedia.org/wiki/Do%C3%B1a_Petrona I just looked at her book and it says "1000g Strawberry and 600g Sugar". Here is a webpage that says that they lifted the recipe from the book https://anis-estrellado.blogspot.com/2011/12/mermelada-de-fr... and says "2200g Strawberry, 1000g Sugar + 100ml lemon juice (optional)"
The closest modern version is "Paulina Cocina" https://es.wikipedia.org/wiki/Paulina_Cocina that always have good, easy and tasty recipes. She says https://www.paulinacocina.net/mermelada-de-frutilla/40082#:~... "1000g Strawberry, 500g Sugar + 1 lemon juice"
So at least here it's like 2 to 1 by weight. From my memory, I remember the 1 to 1 rule, but I think it was "by volume" instead of "by weight". But note that strawberry have a lot of water inside them, so it's also misleading to think that they have more strawberry than sugar.
Anyway, I agree with you that traditional jam was already "flavored sugar". In particular they used a lot of sugar to prevents the grow of bacteria, so the jam can be store without a refrigerator.