Gather the fruit on a sunny day. It is not necessary to strip it from the stems until you get home. Wash the fruit and drain it in a colander and pack into a stout jar. Put a close cover and set the jar into a pot of cold water. The water should come more than 2/3rds of the way to the top of the crock. Set the pot on the side of the range (wood stove) for an hour or two then crush down the heated berries with a wooden paddle. Move the pot to a warm place and close the jar again. You can heat the fruit all night on a slow fire that will die down before morning. When cool enough to handle put fruit in a cloth and let drip in a bowl.

Measure 1 pound sugar to each pint of juice. Spread the sugar on a flat platter or pan and set in the oven for 10 minutes. Be sure to stir the sugar to keep it from melting.

Meanwhile place the juice in a preserving kettle over a hot fire. When the juice begins to boil hard, skim off the collected scum. Boil for 20 minutes. Dump in the hot sugar as fat as you can stirring vigorously. After the sugar has dissolved, let it boil 1 minute. Pour into containers and seal.