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.
One may have uncooked strawberries for shortcakes and frozen desserts in the winter by putting up the strawberries in the following manner :
Rub the firm, ripe berries through a sieve fine enough to retain the seeds. Measure the pulp, and to each pint add one pound of sugar. Stir Until the sugar has permeated all the pulp-to be sure of this it is best to stir about half an hour. Fill into pint jars about two-thirds full, or within two inches of the top. Have equal parts of currant juice and sugar on the stove and boil to a thick jelly. Pour this over the strawberry pulp. When cold cover with a layer of sugar, and pour over this melted paraffin and screw on the lids.