Too much plum jam?

Made lots and not sure you can use it all up? Maybe it has set too hard? This recipe is a family favourite that we used to make often with chops not fillets. It is an Ellen Sinclair recipe.

Pork Fillets in Plum Sauce

4 pork fillets
cornflour
60g (2oz) butter
2 onions
1 red pepper or capsicum
2 sticks celery
4 shallots or spring onions
2.5cm (1 in) piece green ginger

Plum Sauce
1/3 cup plum jam
1 chicken stock cube
2 teaspoons cornflour extra
1/2 cup water
3 teaspoons soy sauce
2 tablespoons dry sherry
1 clove garlic

Remove any fat from pork, coat fillets lightly with cornflour. Peel onion, cut into quarters. Cut red pepper in half, remove seeds and membranes, cut into slices. Slice celery, chop shallots, grate ginger.

Heat butter in pan, add pork, cook until golden and cooked through; remove from pan, keep warm. Add all vegetables to pan, cook 1 minute. Add Sauce, stir until Sauce boils and thickens. Cut pork fillets into thick diagonal slices, arrange on serving plate, spoon vegetables and sauce over.

Plum Sauce: Combine all ingredients, mix well. Serves 4.

Metric cups 250ml US cups 200ml. Tablespoon 20ml, US tablespoon 15ml.