1-1/2 qts stemmed, firm redripe strawberries or pitted cherries
5 C Sugar.
1/3 C lemon juice

Berries with hollow cores should not be used. Combine fruit with sugar; let stand 3-4 hours. Bring to boiling, stirring occasionally until sugar dissolves. Add lemon juice. Cook rapidly until fruit is clear and syrup thick, about 10-12 minutes. Pour into a shallow pan. Let stand uncovered 12-24 hours in a cool place. Shake pan occasionally to distribute berries through syrup. Pack in hot jars, leaving 1/4" head space. Process pints for 20 min in hot water bath. Yield about 4 half pints. (This is a lot of work, but results are scrumptuous makes delicious ice cream topping.

Source: Nancy Peters