In Russia the jam is prepared so that the fruit remains whole because Russians seldom spread their jam on bread or toast but prefer to eat it from a dish with a teaspoon at evening tea. They think of the berries and very sweet syrup as more of a fruit confection than something to make the bread taste good.
Recipe: The Best of Russian Cooking
Snip the leaves off the top of the strawberry without taking out the attached stem. Spread the berries out on a flat pan or dish. Sprinkle with the alcohol or gin, then with 1 cup of the sugar. Let the dish stand in the refrigerator overnight.
Make a syrup the next day of the remaining sugar and the water and bring to a boil several times. Skim and cook until the syrup runs smoothly off the back of a spoon.
Drop the berries into the syrup. Quickly boil up three times, taking the the pan off the heat after each boiling. Then cook slowly over a gentle heat until a skin begins to form on the syrup. Cool. Put in jars and seal.