This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Here are two excellent ways in which straw berries may be preserved whole:
Remove hulls from four pounds of nice, large, ripe berries, put them in a colander, rinse off with cold water, drain and place on platters. Cover with sugar, using one pound of sugar to each pound of fruit. Let the fruit stand overnight, and in the morning pour off the juice into a preserving kettle, and if all the juice has not melted, place the platters in the open a few moments.
Boil the juice, and measure, and to each two cups of strawberry juice add one cupful of currant juice that has been prepared as for jelly. Boil this until it jellies, then drop in the whole strawberries, and allow them to remain until thoroughly heated through. Put the berries into the preserve jars and pour the thick juice over. When cool pour melted paraffin on top, or seal up, according to the kind of jars used. This preserve keeps splendidly, and yet it is not too strong to be good.
Another method of preserving the berries whole is to make a "strawberry sunshine," by mashing some strawberries and adding to each pint of the pulp the same amount of sugar. Place this in a preserving kettle and boil slowly, until clear and thick. Pour the glasses about one-third full of this "sunshine," then place in these glasses after they have become heated nicely, firm, ripe berries, and fill up with the "sunshine." Place the jars on boards in the oven for several minutes, or long enough to insure the berries being heated through. When cool cover with melted paraffin and then with the lids. If preferred, the berries may be put down in sugar the night before, and the juice added to the pulp. This will make a stronger preserve.