1 qt. strawberries
3 c. sugar

Cap berries and with 1 1/2 cup sugar boil for 5 minutes. Add remaining sugar and boil 10 to 15 minutes until syrupy, (watery berries may take longer.) Stir with wooden spoon. Pour preserves into earthenware jar, and let stand 24 hours. Stir occasionally. Seal cold. Do not double recipe, cook only one quart at a time.