Strawberry Preserves

Pick over, wash, drain and hull berries. Then weigh. Fill sterilized glass jars with strawberries. Make a syrup by boiling three-fourths their weight in sugar with water, allowing one cup to each pound of sugar. Cook syrup about fifteen minutes and skim. Pour syrup over fruit until jars overflow. Allow to stand about ten minutes, when fruit will have shrunk. More fruit must be added to fill jars. Adjust sterilized rubbers and tops. Arrange jars on a trivet in a kettle of cold water to cover jars. Heat water to boiling point, and keep just below boiling point one hour.