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Sunshine Strawberries

Put into the preserving kettle, in layers, as many pounds of sugar as of hulled, washed, and drained strawberries. When the juice is drawn out a little, set over the fire to cook twenty minutes after boiling commences. Turn the berries into agate pans or earthen plates, cover with panes of glass and set in the sun. Let stand two days, stirring two or three times each day. Store without reheating in jars or glasses.

The time of cooking may be cut down to ten minutes, if the fruit be left in the sun a day or two longer. Seal the glasses with paper caps as for jelly.

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