Strawberry Preserves - cooking recipe

Ingredients

4 c. berries
4 c. sugar
4 thin slices lemon

Preparation

Wash and hull berries.
Cover bottom of a Dutch oven with a layer of berries.
Cover berry layer with a layer of sugar and 1 lemon slice.
Continue procedure until berries, sugar and 4 lemon slices are all used.
Use no more than 4 thin lemon slices; let stand 30 minutes.
Heat very slowly until the mixture reaches rolling boil.
Remove foam, but stir berries as little as possible.
Boil 15 to 20 minutes.
Dip spoon in bottom of pan; lift and let juice drip off.
If mixture is done, it will congeal and drip slowly.
Pour into a 16-inch pan (or several smaller ones) and let stand overnight (this plumps berries again).
Pour into sterile jars; cover with paraffin and seal.