Pick over, wash, drain, and hull strawberries; then weigh. Fill jars with berries. Make a syrup same as for Damson Preserve, cooking syrup fifteen minutes. Add syrup to fruit to overflow jars; let stand fifteen minutes, when fruit will have shrunk, and more fruit must be added to fill jars. Screw on covers, put in a kettle of cold water, heat water to boiling point, and keep just below boiling point one hour.
Raspberries may be preserved in the same way.