Wipe, pick over, and hull strawberries.
Place them in a bowl in layers and sprinkle them with sugar. Allow 1 c sugar to every pound of berries.
Permit them to stand for 12 hours. Cook 4 c of berries at a time. Bring them quickly to the boiling point an cook them quickly for 15 minutes.
Place them in a crock or enamel bowl for 2 days. Stir them gently several times each day. Place the preserves in glasses and cover them at once with paraffin.
Cook less for only 1# berries. Add lemon juice (3T to 1# berries).