Hull and wash berries.
Combine berries and sugar in a heavy-bottomed preserving kettle.
Cook over a low heat until the sugar has melted, about 10 minutes.
Boil rapidly for 10 minutes, watching and stirring to prevent burning.
Skim with a metal spoon.
Pour into a large platter, leave 24 hours.
Bottle in cold sterilized jars and seal with melted paraffin wax.