We Jammin’. It’s Mother’s Day and we’re celebrating the brilliance of mums in general.  Heather is our Creative Copywriter, Bianca's Mum. Heather is a dab hand with jam, and she taught us how to make her favourite flavour; plum.

Plum jam
4 kilos plums (quartered and stoned)
4 kilos sugar
Juice of 2 lemons 
Put the plums in a preserving pan with a cupful of cold water. Slowly bring to the boil. Cook until soft (about 10 minutes).
Crack about 10 plum stones in a muslin bag and add to the cooked plums (this gives more flavour to the jam).
Add lemon juice and half of the sugar, stirring all the time to dissolve it. Repeat with the rest of the sugar and bring to the boil.
Boil for ten minutes, stirring occasionally to prevent burning. Test by putting some on a saucer. See if a skin forms on the cooled jam. 
If it hasn't set yet, boil for a further five minutes and retest. 
Put the jam in sterilised jam jars and cover with cling film, then the lid.
Eat it! 
Are you a mum with a hidden skill? Share it with us! socialmedia@whitestuff.com 

(Jam image courtesy of Labels@WorldLabel.com by way of Pinterest)