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Preserved Strawberries

Put two pounds of strawberries at the bottom of a preserving-pan, pour over two breakfast cupfuls of red or white currant juice, cover with finely-crushed loaf sugar and again with a sheet of paper, place the pan at the side of the fire and let it remain until the strawberries are slightly warm. Remove the pan from the fire, take the strawberries out carefully with a wooden spoon and put them on a sieve to drain. Add a little more sugar to the syrup, boil it to the pearl degree, put back the fruit and let it simmer gently for a few minutes. Remove the strawberries, put them carefully into a basin, pour over the syrup and let them remain for a couple of days. Take them out again, drain, put the syrup back in the pan, add a little more sugar and a small quantity of currant juice and boil again to the pearl degree, put in the strawberries, simmer for a few minutes, put them carefully into jars, pour the syrup in so as to not quite fill the jars, let them get cold, cover over first with paper soaked in brandy, then with thick paper or a bladder, put the jars in a cool place and let them remain until wanted. For preserving strawberries only the largest fruit should be used.