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Desserts

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

Baked walnut-stuffed plums in a thick syrup, packed in jars for winter.

Prep20 min
Cook1 h
Total1 h 20 min
Servings6 jars

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.

Tip: Choose ripe but very firm plums; soft fruit falls apart.Do not split the halves completely, so the walnut stays in.Fill and close the jars while hot.Safety: hot-filling and inverting jars is a traditional method, not a USDA-tested canning process. For long pantry storage, use a boiling water bath with tested times (National Center for Home Food Preservation); otherwise refrigerate and use within a few weeks.