For each pound of preserved berries use ten ounces of sugar and one fourth cup of water. Cook the sugar and water to the soft ball stage or to a thick syrup; let stand a few moments to cool a little, then pour on to the berries in fruit jars. Fill the jars to the top, adjust the rubbers and screw the covers down loosely. Set the jars on perforated boards, folds of paper or cloth in a saucepan, and surround with water at about the same temperature as the jars. Bring slowly to the boiling point and let boil ten minutes. Cool slowly in the water, tighten the covers and set aside in a dry, cool place. This confection is richer than ordinary canned fruit, yet it is not so rich as the traditional preserves. By this formula the shape and color of the berries are well preserved.