Put 1kg strawberries (cleaned, hulled and cut into pieces) into a stainless steel saucepan preferably with a heavy base then add 1kg sugar & mix. Leave overnight or if you want a lighter mix, just leave for a couple of hours. Bring slowly to the boil stirring to dissolve sugar then wait a few minutes before you add 1 tsp citric acid and 1 tsp pectin mixed with a bit of sugar (approx. 1 tbspn) to the pot. You can use the juice of one lemon instead of the citric acid but don’t use the Meyer variety. Saucepan must be less than half full otherwise transfer half of it to another saucepan to do the hard boil stage. It’s best not to have a huge deep heavy pot as it is too heavy to lift once cooking is finished. Hard boil for 10 min then test for setting (have a cold plate in the freezer, put a teaspoon of jam on this plate & pop into freezer for 1 min. To test, push side of jam - if it wrinkles it will set) Stir occasionally during the cooking phase. After cooking has finished, turn off the stove. If you have made the jam in two pots, then transfer back into the one pot and take the scum off the top. You can use the scum as a spread on toast etc. Leave jam for 10 mins before filling the jars so the fruit won’t float to the top. Have 4-8 clean sterilized jars ready but this will depend on size. There is a special wide mouthed funnel available so you can easily ladle the hot mix in otherwise have a glass jug that has a good pouring lip and ladle the hot mix into the jug. You don’t need to fill right to the top but put the lids on immediately.