As I mentioned earlier, I sometimes get lazy while cooking and take shortcuts. So I just chop the tomatoes and run them in blender till they broken down but still a little chunky.

If you prefer to do it the u201cproperu201d way then fill a pan with enough water to submerge the tomatoes and bring it to boil. Cut the stem/ the top off the tomatoes and then slice a shallow u201cXu201d at the bottom of the tomatoes.

Put the tomatoes into the boiling water, turn down the heat to medium, and leave them there till the skins loosen. Take the tomatoes out with a slotted spoon and once they have cooled, just pinch off the skins. Discard the skins, and chop the tomatoes.

I prefer to have my onions purxe9ed so I run them along with the tomatoes in the blender. Put the chopped or crushed/ chunky tomatoes, onions (if using chopped), strawberries, the sugar, salt and chilli flakes in a thick bottomed pan and bring to boil while stirring occasionally. Turn the heat down to low and cook the mixture till it becomes thick. Donu2019t forget to stir it on and off so it doesnu2019t stick to the bottom and burn.

Add the coriander and cumin powders and the apple cider vinegar. Cook for another 5 minutes, and take the jam off the heat. Let it cool completely and transfer to sterilized jar. Refrigerate. This recipe makes 1 medium sized jar of tomato jam.