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1
Set the jars in a pan of water over a low burner.
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2
Wash berries in a bowl of cold water to make sure they are free of grit and dust.
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3
Remove berries by hand and place them on a clean, dry towel to drain.
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4
Then remove the caps and crush the berries slightly with a clean, odorless, wooden pestle or a strong coffee mug.
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5
Pour into a non-aluminum saucepan and set over a low flame to heat.
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6
Meanwhile, heat the sugar either in a double boiler or in a dish in the oven, being careful not to brown it, but making sure it becomes very hot (about 10 minutes in a 350 oven).
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7
Now pour the hot sugar over the berries, turning the burner up while stirring the sugar around.
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8
The cooking should be as brisk as possible without scorching; it should take about 9 minutes in all.
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9
As soon as the preserves begin to boil up, a scum will rise on the surface; skim it off right away with a wooden or silver spoon.
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10
It is much better to skim while its rapidly boiling, because that seems to cause the scum to remain in a mass and its easy to dip it out without getting too much of the syrup.
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11
After 9 minutes of rapid cooking, pour the preserves into the hot jars, filling to about 1/8 inch from the top.
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12
Lift the jars out onto a dry surface to cool.
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13
When cold, carefully melt paraffin and pour into the filled jars.
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14
When paraffin is cool, put on the lids and seal.
