Title: Strawberry Sweetmeats
Categories: Candy Preserve
Yield: 1 Recipe

Hull fresh ripe strawberries and sprinkle them with granulated sugar in the proportion of a cup of this to every pound of fruit and let them stand in this for 4 hours. Drain the syrup from the berries at the end of this time and put it over the fire in a preserving kettle; bring to a boil, and drop the berries into it. Leave them in only until the sirup regains its boil, then take them out with a perforated skimmer and spread the berries on flat dishes. Place these in the sun and leave them out all day, protecting them by netting. At night bring them in, and the next morning turn the fruit over and give it another sunning. If one day more does not dry them sufficiently, supply a further sun treatment. Pack them in glass jars, alternating the layers of fruit with strewings of sugar. Peach sweetmeats may be made in the same way.

Source: Twentieth Century Cookbook, 1921

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