Autumn menu at Chiswick
Come in and try our delicious Autumn menu, inspired by seasonality in the adjacent kitchen garden.
Homemade Chiswick Jams
Mother’s Day is a very special day at Chiswick and Chiswick Woollahra. And to make it even more special, we gave our mums who came for lunch a special gift: a jar of Chiswick Fig Jam.
Makes 8 x 120ml jars
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.