Walnut-Stuffed Plums: Baked in Thick Syrup, Then Jarred as a Sweet Winter Preserve

These baked walnut-stuffed plums are a fantastic twist on classic compote. Baked right on the sheet pan with sugar and lemon juice, the plums develop an intense flavor and a thick syrup. Filling the jars while everything is hot is the traditional way to put them up for winter without a long boiling-water step (see the safety note in Tips).

Quick overview:

• Prep: 20 min | Baking: 60 min | Total: 80 min
• Yield: 6 jars | Difficulty: Easy
• Great for: winter pantry, sweet dessert
• Make ahead: yes
• Storage: in a dark, cool pantry
• Serving idea: with pancakes, stirred into plain yogurt or just by the spoonful
• Main ingredient: plums

Ingredients

Instructions

1. Wash the plums thoroughly under cold running water and let them drain.
2. Carefully cut each plum lengthwise on one side with a knife, without cutting it all the way through, and remove the pit. Each plum must stay in one piece, like a little pocket.
3. Arrange the prepared plums cut side up, snug against each other, in a deep baking pan.
4. Tuck a piece of walnut inside each pitted plum.
5. Sprinkle the stuffed plums evenly with freshly squeezed lemon juice and cover the whole surface with the granulated sugar.
6. Place in an oven preheated to 350°F (180°C) and bake for about 60 minutes. The plums must soften and release their juice, and the sugar must dissolve completely into a thick syrup.
7. Using tongs, carefully transfer the hot baked plums into pre-sterilized glass jars.
8. Fill the jars to the brim with the hot fruit syrup from the pan.
9. Seal the jars right away with clean lids, turn them upside down, wrap them in a warm blanket and let them cool slowly and completely.

Video Recipe

Tips and Storage

• For this recipe, choose ripe but very firm plums (such as Stanley or Bistrica plums). Soft fruit would fall apart during baking and handling.
• Careful cutting is key. Do not split the halves completely, so the walnut does not fall out in the jar.
• Fill and close the jars while everything is still hot. The original method relies on the high temperature of the syrup and slow cooling under a blanket to preserve the fruit.
• Safety note: Hot-filling and cooling jars upside down is a traditional home method, not a USDA-tested canning process. For safe long-term pantry storage, process the filled jars in a boiling water bath using tested times from the National Center for Home Food Preservation. Otherwise, keep the jars in the refrigerator and use them within a few weeks. Discard any jar with a bulging lid, mold or an off smell.

The recipe is based on a version by GOTOVIT MIRA, adapted by the We Cook With Love team.

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