Today we share a quick and easy recipe for you to try out this weekend. And all you need are fresh strawberries. The recipe is featured in Relish, a new book by DECO favourite and food star Sonia Cabano. Containing over 280 recipes of sauces, seasonings and condiments, Sonia explores flavoured salts, sugars and rubs, spice blends and pastes, marinades, dips, stocks, sauces, dressings, pestos, vinegars, oils, pickles, preserves, condiments and relishes, all in easy spring style.

Sonia’s 20-minute strawberry jam ‘The first time my mom told me she’d made strawberry jam in her microwave, I didn’t expect anything edible, but this recipe is sensationally good. Try other berries, or a mixture of whatever is fresh and seasonal, but avoid watery new season hothouse strawberries, as the jam won’t set. Follow the recipe precisely. The first time I made it, the jam looked a bit runny so, of course, I cooked it longer and ended up with a substance I couldn’t get out of the jar! And don’t be tempted to make larger quantities either, it won’t work as well. Use small strawberries for best results; if you can only get large ones, halve them. Makes 2 cups (500ml)’

Ingredients 450g fresh strawberries, washed and hulled | 4 T (60ml) freshly squeezed lemon juice  | 450g castor sugar

Instructions 1. Place the strawberries in a large glass bowl and add the lemon juice. 2. Microwave on full power for 4 minutes, then add the sugar and stir until completely dissolved. 3. Cook for another 3 minutes, then stir again. 4. Continue cooking and stirring every 3–4 minutes for a total of 15–20 minutes, no longer. The jam will still be runny at the end of the cooking time, but will set as it cools down. Leave to stand for 5 minutes, then decant into a sterilized glass jar and tightly screw on a sterilized lid. Use immediately or keep in the fridge for up to one month.

Feast your eyes on these mouthfuls…

We’re giving away a copy of Sonia’s book to a lucky reader. Describe a family favourite spring meal, and we’ll send you a copy. That simple.

For more information about Relish and Sonia, visit