Procure Chili or field strawberries, and hull them. Take equal
quantities of berries, and powdered white sugar--put a layer of each in
a preserving pan, having a layer of strawberries at the bottom. Let them
remain an hour, then put in a gill of cold water, to prevent their
burning to the bottom of the pan. Set them on a very moderate fire--when
the juice runs freely, increase the fire, until they boil briskly. Let
them boil half an hour, then turn them into a dish--when lukewarm, put
them in wide-mouthed bottles, or small glass jars, cork and seal them
tight, and keep them in dry sand.