hi, all,

1. using jam instead of fruit. i would thin the batter down a little, do the butter/brown sugar on the bottom. Pour in half the batter and cover with the blackberry jam. Top with back half of batter. because i only have luck baking jelly or jam if it is covered (not on the surface of the cooking vessel. let me know how it turns out. we have a lot of jam at our house, too.

2. skillet size. i used the iron skillet my Kentucky mother gave me. it is about nine inches in diameter. i just think of it as "standard iron skillet." couldn't live without it.

bon apetit!