Carefully remove the stems and calyxes, place the strawberries on a sieve, and move the latter about in a tub of water for a few moments, to remove any dirt clinging to them. Drain and partially dry spontaneously, then remove from the sieve and put into a porcelain-lined kettle provided with a tight cover. To every pound of berries take a half pound of sugar and 2 ounces of water and put the same in a kettle over the fire. Let remain until the sugar has dissolved or become liquid, and then pour the same, while still hot, over the berries, cover the kettle tightly and let it stand overnight. The next morning put the kettle over the fire, removing the cover when the berries begin to boil, and let boil gently for 6 to 8 minutes (according to the mass), removing all scum as it arises. Remove from the fire, and with a perforated spoon or dipper take the fruit from the syrup, and fill into any suitable vessel. Replace the syrup on the fire and boil for about the same length of time as before, then pour, all hot, over the berries. The next day empty out the contents of the vessel on a sieve, and let the berries drain off; remove the syrup that drains off, add water, put on the fire, and boil until you obtain a syrup which flows but slowly from the stirring spoon. At this point add the berries, and let boil gently for a few moments. Have your preserve jars as hot as possible, by putting them into a pot of cold water and bringing the latter to a boil, and into them fill the berries, hot from the kettle. Cool down, cover with buttered paper, and immediately close the jars hermetically. If corks are used, they should be protected below with parchment paper, and afterwards covered with wet bladder stretched over the top, securely tied and waxed. The process seems very troublesome and tedious, but all of the care expended is repaid by the richness and pureness of the flavor of the preserve, which maintains the odor and taste of the fresh berry in perfection.