6 c. strawberries (about 2 qts. fresh berries)
4 1/2 c. sugar

Select firm, tart berries for preserves. Wash berries and remove cap stems. Combine fruit and sugar in alternate layers and let stand for eight to ten hours in the refrigerator or other cool place. Bring to a boil, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook until the syrup is somewhat thick (about 15 or 20 minutes) or until temperature reaches 221 degrees. Remove from heat; skim. Pour into hot glass containers to within 1/2 inch of top and seal.