Jam from wild strawberries. Disguised, Cover unripe strawberries with sugar (on 1 kg of fruit -1,25 kg of sugar) and leave it cool until the next day. Decant the resulting juice, add to it 1 a glass of water, bring to a boil in a flat saucepan, add wild strawberries and "fry" slowly, with brakes (set aside to cool, sometimes for several hours), without stirring, and only by shaking the vessel. When they become transparent (total cooking time of jam approx. 20 min within 2 days), put into small twist-off jars and close immediately.