To three quarts of cleaned berries use two quarts of sugar. Make a
thick syrup of the sugar and when it is boiling up like taffy, turn
the berries in and after they begin boiling, let them boil briskly for
twenty minutes. Turn out into platters or shallow dishes, putting just
a layer of berries and plenty of juice on each dish. Set them in the
hot sun until evening, then bring in, let stand until morning and put
into clean (and cold) jars or glasses and seal. Any surplus juice may
be put out in the sun until it turns to jelly.
If there is no sun or it is too cold, leave the preserves in the
plates for two or three days or more and they will thicken and be just
as good.