Choose firm, ripe strawberries, allowing three-quarters of a pound of sugar to every pound of fruit. Remove the stalks from strawberries, put the fruit together with sugar in preserving pan, and leave overnight. Next day, put over a slow fire and stir constantly until all the sugar grains have been dissolved, then cook briskly for about an hour, until syrup is thick.
Remove the stems from strawberries, place them in a colander and wash thoroughly in cold water. Then put them into the preserving pan with alternate layers of sugar, using equal weights. Leave overnight and the next morning, when strawberries have risen to the top of liquid, remove the fruit carefully with a scoop or ladle, then boil the liquid to a thick syrup, add the strawberies, and cook gently for 15 minutes.