Recipe Tomato strawberry jam

1. Cut a cross in the bases of the tomatoes with a knife. Plunge the tomatoes into boiling water for about 1 min. Then plunge them into a bowl of very cold water to peel off the skin. Hull the strawberries and cut in half. 

2. Put the fruits into a jam pan, add the sugar and stir. 

3. Cook for 30 minutes on medium heat. To test the setting point, place a drop of jam into a cold plate then bend the plate. The jam should run gently.

4. Ladle into the Le Parfait jam jars. Screw on the lids firmly, then turn the jars upside down for one minute, flip over and allow to cool. 

From the book "Bocaux, compotes et confitures", Hachette.