Hello all!
We’ve had quite a lot of plums (damsons? maybe?) and I’ve already made one batch of plum jam using [this recipe](https://www.bbcgoodfood.com/recipes/damson-jam). I wanted to try a different recipe next, but I notice [this one](https://www.thespruceeats.com/plum-and-ginger-jam-recipe-435632) calls for the plums to be macerated first.
What difference does this maceration step make? What is the difference between jam made with macerated fruit vs cooked down fruit?
Thanks!
by pear_melon
1 Comment
Here is an article on maceration <[https://www.seriouseats.com/how-to-macerate-fruit](https://www.seriouseats.com/how-to-macerate-fruit)>
Be certain your recipe is tested especially with macerated fruit.