Sun-Cooked Strawberry Preserves
Stem strawberries; weigh.
Measure amount of sugar to equal weight of strawberries.
Place strawberries in preserving kettle; pour sugar over top.
Let stand for several hours.
Place over low heat; cook, stirring gently.
Increase heat gradually as sugar dissolves, stir- ring carefully.
Bring to a boil; boil for 10 minutes.
Skim; pour into shallow pan.
Cover with cheese- cloth; place outdoors on table each sunny day for 3 to 5 days until juice is thickened.
Stir each afternoon when preserves are brought inside.
Place in sterilized jars; cover with paraffin.