In spite of thoroughly mangling a perfectly good plum jam recipe, I stumbled on the best plum jam ever! So I’m giving you the recipe exactly as I made it. Mangled. Feel free not to follow the recipe — except oh, pleeease do not skip the brandy, cinnamon and vanilla. And if it turns out too runny to be jam — pour it on your pancakes and call it syrup. Yummo!
Faced with a large box of freshly picked, incredibly fragranced red plums, I had to think of something to bake. I settled on a variation of an upside-down-cake from my childhood. I used brown butter because Joy Wilson — Joy the (awesome) Baker — inspired me by waxing poetic about it’s virtues in this post. I used the plums. Of course! And we had blueberries, so I added some of those. If you have alot of plums to use up, this will barely make a dent. Still, it’s worth the small effort. Quick. Easy. Beautiful. And the finished cake makes you look like you worked on it for hours. Yummo!