Sun Cooked Strawberries.
Pick over the berries and weigh them; then put them in the preserving kettle. Add to them as many pounds of granulated sugar as there are of strawberries. Do not have the fruit and sugar more than three or four inches deep in the preserving kettle. Place on the fire and heat slowly to the boiling point. Let the preserve cook for just ten minutes from the time it begins to boil, skimming well. Take up and pour into meat platters, having the preserve not much more than an inch and a half deep. Set the platters on tables at sunny windows. They should stand in the sun for twenty-four full hours. If the sun does not shine one day, let the fruit remain until it does. Put up cold in preserve jars. This preserve is perfect.