Hull & halve the strawberries. Remove any soft spots & discard any berries with bruises or that are overripe.
Place the strawberries into a large bowl with half (500g) of the caster sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.
The next day, place 3 saucers into the freezer to chill (these are required when you come to test the setting point of the jam) and sterilise your jars. To sterilise the jam jars, wash the jars in soapy water and rinse in clean warm water. Allow them to drip dry, upside down, on a rack in the oven set to 140C. Leave them for at least half an hour while you make the jam. Carefully remove the sterilised jars from the oven with oven gloves (try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria).
Pour the strawberries, their juice and any residual sugary juices into a VERY LARGE pan or preserving pan, remembering that the mixture will rise as it boils. Add the remaining sugar (500g) & the citric acid.
Stir over a gentle heat until the sugar has completely dissolved.
Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
To test the setting point, remove the pan from heat. Take a saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger. If the jam surface wrinkles, then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
When setting point has been reached, turn off the heat and skim off any scum on the surface of the jam with a large spoon.
Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don't all sink to the bottom in the jam jars.
Stir the jam and then ladle it into the sterilised jars. It is best to use a funnel.
Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size (they should cover the entire surface of the jam). Press the wax disc down to create a complete seal. Cover with a lid while still hot. Label and store in a cool, dark cupboard for at least 48 hours.