Pick over, wash, drain, and dry strawberries; then weigh. Fill glass jars with berries. Make a syrup the same as for damson preserve, cooking the syrup fifteen minutes. Add syrup so as to overflow jars; let stand fifteen minutes, when fruit will have shrunk, and more fruit must be added to fill jars. Screw on covers, put on a trivet in a kettle of cold water, heat water to boiling-point, and keep just below boiling-point one hour.

Raspberries may be preserved in the same way.