3 c. strawberries
3 c. sugar

Prepare the strawberries by washing and removing the stems. Measure 2 cups of the berries and 1 cup of the sugar and place in a pot. Bring to a boil and when rolling boil is reached, boil for 5 minutes. Add another cup of berries and another cup of sugar and when rolling boil is reached, boil for 5 more minutes. Add remaining cup of sugar and bring to a full rolling boil again and boil for 5 more minutes.

Pour into a crockery bowl or any other bowl which will stand heat. Let stand for 24 hours. Transfer to sterilized half pint jars and seal cold with paraffin.

Hazel said the purpose in letting the berries stand for 24 hours is that they will absorb juice and this will make the berries distribute themselves all over the jar instead of just on top.

To prepare paraffin for the jar tops, Hazel said you purchase a block of paraffin and cut off the amount you think you will need and place it in an old sauce pan and heat it, very slowly. When melted, pour it over the top of your preserves and it will turn white as it returns to its solid form and this will seal the preserves.