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Bottled Strawberries

Remove the stalks from some freshly-gathered ripe strawberries, put them in wide-mouthed glass bottles, and fill them up with syrup that has been boiled to twenty-six degrees; put the bottles, without corking them, into a large saucepan, put in cold water to half their height, and stand the saucepan over the fire. When boiling, move the saucepan, with the bottles, from the fire, and leave them to cool a little. Strain the syrup off the strawberries into a preserving-pan, and one-fourth of the quantity of strained red currant juice, boil it up and skim it. Fill up the bottles with the fruit by emptying one bottle into another, then fill them up with syrup. Cork the bottles, tie them down, and keep in a dry store cupboard.