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Cooking with the Fountain Plum Jam & Oriental Pork


Cooking with the Fountain Plum Jam & Oriental Pork

Plum Jam

1.4 kg Washed Ripe plums
1.4 kg. Granulated Sugar
450 ml Water
15 g Butter

Put plums and water in saucepan and bring to boil. Reduce heat, cover saucepan and simmer for 10 to 20 minutes or until the fruit is tender. Add sugar and stir until it is dissolved. Bring jam back to boil. Boil for 10 to 15 minutes, until setting point is reached. ( to check if jam has reached setting point put a spoon of jam on a saucer, allow to cool and then tilt the saucer. If jam has reached setting point it will not run off the saucer and will appear slightly thick.) Remove stones from jam. Add butter to disperse scum on top. Place jam jars in a low heat in the oven to prevent them cracking when hot jam is added. Pot jam, add greaseproof film, then cellophane jam jar covers. A tip for adding the cellophane cover is: Put some warm water in a small dish, dip the cover in it without getting the cover wet on one side. Place dry side of cover on top of jam jar and gently pull until a seal is formed. Place a plastic band around top.

oriental pork

Oriental Pork

450 g Pork Fillet sliced
1 Red Pepper, seeded and sliced
75 g Mushrooms, sliced
1 Medium Onion, chopped
150 ml Stock

30 ml Soy Sauce
15 ml Worcestershire Sauce
60 ml Tomato Ketchup
15 ml Honey
5 ml Mustard
Mix honey, mustard, ketchup and sauces together, add pork and marinade for 1 hour approx.Fry onion and meat in melted butter until coloured.  Add stock and marinade, cover and simmer until pork is cooked, 20 – 30 minutes approx. Serve with boiled rice or noodles.

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