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STRAWBERRIES, PRESERVED WHOLE (another way)

Pick and weigh the berries, and put them in layers on a dish with finely-powdered sugar interspersed amongst them, using a pound of sugar to a pound of fruit. Leave them until the next day, put them gently into a preserving-pan, and when the juice is just about to boil turn all into a colander, and drain off the juice. Let it boil, then pour it upon the fruit, and leave it until the next day. Put it again on the fire, let it reach the point of boiling once more, and again pour it out. Strain it, let it get cold, then pour it on the fruit, and repeat this process for four or five days. Put the fruit into jars, cover these, and store for use. A pint of red currant juice for six pounds of fruit, boiled to syrup with half a pound of sugar, and added to the juice during the last boiling, will greatly improve the flavour of this preparation. Time, five days.