Rinse strawberries and pat dry. Boil the sugar with 250ml water and let it boil over high heat about 10 minutes. Pour juices, add cinnamon and clove, bring to boil again and let boil for another 10 minutes.
Remove the pot from the heat and stir in the glucose syrup. Cool the mixture to 40 degrees, then stir in the rum. Place the strawberries in the hot rinsed jar and pour over the liquid. Seal the jar well and store in a dark place.