Recipe for Tomato Strawberry Jam

Make a cross-shaped slit on the top of the cherry tomatoes using the tip of a knife.

Bring a large volume of water to a boil and blanch them for 1 minute.

Then plunge the tomatoes into a bowl of very cold water and peel them.

Remove the stems from the strawberries and cut them in half.

Place everything in a jam pot, pour in the sugar, and mix.

Cook for 30 minutes over medium heat. To check the cooking, perform the cold plate test: put a few drops of jam on a cold plate, tilt the plate, and the jam should flow slowly.

Finally, fill the jars with the preparation. Seal them and turn them upside down for 1 minute, then return them to the upright position to let them cool.