2 lbs. ripe strawberries. 1/2 pint (1 cup) water. 1 lb. (2 cups) sugar.
Wash and pick the berries carefully. Boil the sugar and water together for eight minutes; drop in the strawberries and boil for two minutes. Remove from the fire, and spread the berries one layer thick in large platters.
Cover with netting and place out in the sun for three or four days until the syrup is thick. Bring in doors at night.
Put into sterilized jars, cover with melted paraffin, and seal.
Strawberries preserved in this manner retain their original shape, color and flavor.
Another Method: Put six cupfuls of granulated sugar and one pint of boiling water into a preserving kettle. Stir until the sugar is dissolved, heat to boiling point, let boil rapidly, without stirring, until the syrup will spin a thread when dropped from a fork. Pick, wash, drain, and hull sound, ripe strawberries; weigh three pounds. Heat to the boiling point, and let simmer for twenty minutes. Pour out on large clean platters, cover with glass, and let stand in the sun for three days, turning the fruit over three times each day. The platters should be moved from time to time, that the direct rays of the sun may fall upon the fruit. Fill glasses to overflowing and seal.