Mother’s Day is a very special day at Chiswick and in 2018 we gave all the mums who dined a special gift: a jar of Chiswick Fig Jam
Recipe for Chiswick Fig Jam
Makes 8 x 120ml jars
This is a wonderful jam to make in autumn when the figs are at their best and most plentiful. Lemon thyme, from the Chiswick garden, adds a lovely aroma. Make sure you sterilise your jars properly so that the preserve will keep.
1kg figs, stems removed and diced
50ml lemon juice
350g castor sugar
½ vanilla bean, split lengthways
5 sprigs of lemon thyme, leaves picked
Place figs in a large heavy-based saucepan over medium-high heat. Add lemon juice, sugar, water and vanilla. Bring to a boil, then reduce to a simmer and let mixture cook until it’s smooth, about 45-60 minutes. The jam is cooked once it coats the back of a spoon.
While the jam is cooking, sterilise the jars.
Remove the vanilla bean, add the freshly picked lemon thyme leaves, and spoon into sterilised jars, then seal. Using tongs, carefully place filled jars in a large saucepan of boiling water for 1 minute to seal, remove from the water and store upside down until cool.