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To preserve strawberries whole

Take an equal weight of fruit and double refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar; and allow one pint of red currant juice to every three pounds of strawberries; in this simmer them until they are sufficiently jellied. Choose the largest scarlets, not dead ripe.