4 c. strawberries (include some green ones)
1 1/2 tbsp. cider vinegar
4 c. sugar

Wash, drain and hull the berries. Place in a 4 quart heavy pan and add vinegar. Bring to a boil quickly and cook rapidly, exactly 3 minutes. Time it exactly. Shake the pan from time to time so berries don't stick. Add sugar, bring to a full rolling boil and boil exactly 6 minutes by the clock.

While cooking, shake the pan frequently in a circular motion to plump berries. Don't mash them with a spoon. Remove from fire, cover and allow to stand overnight. Next morning, sterilize 6 half pint jars, heat the preserves to boiling and then pack into hot sterilized jars. Seal with paraffin.