Clean and wash the wild strawberries and put them in a saucepan. The pot should not be more than half full, as jam can boil over quickly. Bring the wild strawberries to the boil briefly and then puree them.
Prepare the hot rinsed glasses and a ladle to transfer the jam. Have a cloth ready to wipe the edges.
Stir the preserving sugar and lemon juice into the strawberry mixture and bring to the boil, stirring constantly. Cook well for at least 4 minutes. Stir all the time. Do the gelling test (if you like).
Pour the jam hot into the preheated glasses. If necessary, wipe the edges and close the jars tightly. Put them on the lid immediately (I always put them on a tea towel).
The number of glasses depends on the size.
Forest berries should be from your own garden, not from the forest! If you dig some in the garden, you will have a few wild strawberries in the next year and many in the following years.
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