Crush the cardamom pods, get the seeds and crush them too.

Wash, peel and cut the apples. Keep the peels and cores aside. Wash, remove stems and cut the strawberries. Put the apples and the strawberries in the food processor too and blitz everything together.

Put the apple peels and cores in a muslin and tie it up. I tie it on a wooden spoon, so that I use the spoon to stir the jam and I can remove it very easily.

Put all ingredients (apart from the cardamom seeds) in a pot and bring to boil. Then reduce the heat and let it simmer, while stirring occasionally. You may have to put a lid on the pot, because the jam tends to fly out of the pot and it can burn you and make a mess of your kitchen! So be careful. When you see that the jam is starting to thicken, add the cardamom seeds.

If you want your jam to be very smooth, remove the muslin and pulse with a hand blender.