Sprinkle finely sieved sugar into a large jar and add a layer of berries 1½ to 2 times thicker than the layer of sugar. Cover with more sugar and another layer of berries, and repeat until the jar is filled. The last layer must be sugar. Tie paper around the jar and let it stand in the sun for 3 days so that the sugar dissolves. Turn everything into a fine sieve and let the juice drain off completely. Immediately pour the juice into bottles, stop them up with the best velvety corks, boiled until soft, and seal them using tar prepared half and half with fat or tallow to make it more pliable. Such syrup completely replaces fresh berries. If the syrup is prepared for beverages, it is better to pour it into small bottles so that it will not stand long uncorked. Store the bottles on their sides in a chest or box filled with dry sand. Keep them on ice until the frost and then in a dry, cold basement.
Prepare fruit pastilles (prjanichki) from the berries that remain, or use them for filling sweet pirogs.