Pick over and clean ½ pail of berries, turn them into a coarse sieve, and rinse with clear water. Pour the berries into a large jar, strew with 1 lb, or 2 glasses, fine sugar, and set the jar on a sunny windowsill for a full 24 hours. Transfer the berries to a linen bag, tie it up, and suspend it so that the juice can drain off gradually. For every 3 glasses of juice, use 2 glasses, or 1 lb, fine sugar. Bring to a boil 3 or 4 times, cool, and pour into bottles, etc.
Sugar or honey may be added to the remaining purée. Bring it to a boil and use for filling pies.