Use equal weights of sugar and strawberries. Put the strawberries in the
preserving kettle in layers, sprinkling sugar over each layer. The fruit
and sugar should not be more than 4 inches deep. Place the kettle on the
stove and heat the fruit and sugar slowly to the boiling point. When it
begins to boil skim carefully. Boil ten minutes, counting from the time
the fruit begins to bubble. Pour the cooked fruit into platters, having
it about 2 or 3 inches deep. Place the platters in a sunny window, in an
unused room, for three or four days. In that time the fruit will grow
plump and firm, and the sirup will thicken almost to a jelly. Put this
preserve, cold, into jars or tumblers.