#stanardsville va

[palanciacabinet]

The Foolproof Way to Make Jam at Home, According to an Expert

Preserving fruit at home can be a sticky and expensive process. Skip the stress and guesswork with this streamlined recipe.

By Jane Black -- Wall Street Journal

August 9, 2024

There is an undeniable romance to making jam. Three ingredients—fruit, sugar and lemon juice—plus heat transform excess into extraordinary and capture summer in a jar. It’s true alchemy. 

Except when it’s not.

Every few summers, I spend extortionate amounts of money on fruit at the farmers market, then pass a sticky day in the kitchen. The results are uneven: sometimes, a rubbery preserve; others, more a loose compote than a jam. Alchemy, per its reputation, is elusive.

This summer, I decided to apprentice myself to a jam master, Daniel Perry. I had picked up a jar of his Jam According to Daniel plum jam on a visit to Charlottesville, Va.; after tasting it I immediately went online and ordered a dozen more. 

These jams are magic: plush, with chunks of fruit and an intense brightness to balance the sweet. Perry, 39, first made jam during orientation at Hampshire College. In the weeks that followed, he made almost-daily trips to the campus farm to experiment. The next summer, he lucked into a job helping to make jam at a Charlottesville vineyard, where French jam legend Christine Ferber’s book “Mes Confitures” was the team’s bible.

Today, Perry turns out some 12,000 jars of jam a year and is a bit of a legend himself in the Charlottesville food universe. In a mint-green commercial kitchen in his basement, with the help of his wife and his mom, he stirs up small batches of the expected varieties—berry, peach, plum, apricot—as well as strawberry with a whisper of lavender, or yellow plum with calamondin, a ping-pong-ball-size citrus grown in nearby Stanardsville, Va. 

I arrived on a blistering July day full of questions and not a little anxiety. With Perry’s help, I mastered the fundamentals to perform some summer alchemy of my own.

Small Batch Rules 

With jam, small is all. If the pan is too full, the fruit will burn on the bottom before the water cooks out; the pectin (a natural fiber in fruits that helps jam thicken) will get bouncy. A copper jam pan, which conducts heat extraordinarily well and has a wide bottom, helps to prevent burning. (Find the one Perry likes—a very good value—along with other recommended tools, below.) 

The Right Ratio

Jam recipes vary in their ratios of fruit to sugar. Perry keeps it simple: 1 quart fruit, 1 cup sugar, ¼ cup lemon juice. 

No adjusting for high and low pectin, or the sweetness of raspberry versus rhubarb? That’s right, and it works if, like Perry, you’re after the essence of the fruit at that time. “The pursuit of sameness is not meaningful,” he said. “I want the jam to be consistently of quality. But I want it to express itself.”

Overnight Sensation 

Making jam is a two-day project: Prepare the fruit the first day and macerate it with sugar overnight. Mixing fruit with sugar helps break down the fruit’s cell walls and extract juice, essentially starting the cooking before you even turn on the stove. 

French Style 

For a plush texture, Perry recommends the French method: After fruit and sugar come to a gentle simmer, strain the fruit and return the syrup to the pan to cook on its own. This way, the liquid can concentrate without risk of the fruit burning or turning to mush. Jam sets at 220 degrees, but Perry often brings the syrup only to 217, which makes for a gloriously drippy consistency. Then he returns the fruit to the pan and cooks it until great, big bubbles appear.

Ready? Set? 

Many recipes recommend a fussy freezer test for doneness: Drip hot jam onto a spoon straight from the freezer, see if it clings. “There’s too much preciousness in craft food,” said Perry. He lets a drop of jam fall from a rubber spatula onto a room-temperature surface. If the drop resembles an old-fashioned gumdrop with high sides before collapsing, it’s ready. 

And so was I. A week after my morning lesson, I made a stress-free and, if I do say so, heavenly batch of apricot jam. Sweet.

The Right Tools for the Job

Practice makes perfect, sure. But so, it turns out, does having the right pans and utensils. These tools will help you up your jam game.

opper Jam Pan

Copper is an exquisite conductor of heat, which means you can cook the fruit for less time, retaining the flavor and preventing scorching. The wide bottom offers maximum surface area, and sloping sides catch boiling jam from spilling onto your stove. A 9- or 10-quart jam pan is big enough for most home cooks and will easily hold the four 8-ounce jars of jam this recipe yields. Daniel Perry recommends the excellent pots from French manufacturer Matfer Bourgeat, which are more reasonably priced than some competitors. Matfer Bourgeat 10-quart jam pan, $162 at Kitchen Restock

Clip-On Thermometer

A reliable thermometer will help you pull the jam off the heat at just the right moment. This version gets rave reviews and clips to the side of the pan. King Arthur Baking Company Candy Thermometer, $20

Y-Peeler

If you are peeling fuzzy peaches, this style of peeler with a fine-toothed serrated blade is a gamechanger. Swissmar Y-Peeler, $7

Stainless-Steel Ladle and Funnel

Hot liquids on plastic is a no-no, so use a stainless-steel ladle and funnel to pour jam into its jars. Winco 8-ounce Stainless Steel Ladle, $10 at Amazon; Stainless Steel Canning Funnel, $10 at Mason Jar Lifestyle

Find Your Jam

Even if you make a great batch, it’s still okay—recommended, even—to buy jam, especially from these talented American artisans.

Jam According to Daniel

Daniel Perry’s gorgeously loose jams are made from fruit local to the Shenandoah Valley. Damson, apricot and any fruit mixed with tart cherries are standouts. $12 per 8-ounce jar, or $10 each when you buy 12

Girl Meets Dirt

When Audra Query Lawlor moved to Orcas Island, Wash., she discovered her new home had a plum tree. With a harvest of 150 pounds of fruit, she taught herself to make jam. Her company, which still produces everything on-island, offers classic flavors with a twist, like donut peach with lime or Orcas pear with bay leaf. The tomato jam, served with soft cheese, is dreamy. 7.75-ounce jar, $14

Bonnie’s Jams 

Bonnie Shershow got her start in the late ’90s in Massachusetts before moving her operation to California to have the pick of the very best fruit. Her red pepper jelly or peach ginger jam will be the star of any cheeseboard. 8.75-ounce jar, $10

Corrections & Amplifications Daniel Perry’s jam ratio is 1 quart fruit, 1 cup sugar, ¼ cup lemon juice. An earlier version of this article incorrectly said 2 quarts fruit. (Corrected on Aug. 8)

Foolproof Apricot Jam

Apricots are one of the best fruits to make jam with thanks to their natural acidity and fragrance. Plus, you don’t have to peel them. If you have a copper jam pan, that’s ideal. But a wide-bottomed enamel or stainless-steel pot will work too. This small-batch recipe uses two quarts of fruit. You can double it but no more. Feel free to sub in peaches if they are easier to find than apricots. You will have to peel them, and the cook times may be a bit longer because of the fruit’s water content.

Total Time: 9 hours

Active Time: 1 hour

makes: 4 (8-ounce) jars

Scott Semler for WSJ, Prop Styling by Sean Dooley

Ingredients

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit)

2 cups granulated sugar

½ cup fresh lemon juice (from 3-6 lemons)

Directions

Place fruit in a large non-reactive container. Add sugar and lemon juice. No need to stir. Cover and refrigerate overnight or up to 24 hours to allow fruit to release juices.

Transfer fruit and liquid to a wide-bottomed, high-sided pan and set over high heat. Bring to a gentle simmer and cook until fruit has softened but is still holding its shape, 10-15 minutes.

Remove pan from heat. Use a slotted spoon or a colander fitted over a large bowl to separate fruit solids from syrup. You should have about 3 cups fruit and 4 cups syrup.

Return syrup to pan and bring to a strong simmer over high heat. Continue simmering until foaming subsides, 10-15 minutes. The bubbles will get fat and loud. Use a candy thermometer to test the temperature. If you like a looser jam, it’s ready when the syrup hits about 217 degrees. If you like it a bit firmer, wait until temperature hits 220 degrees.

Return cooked fruit to pan with syrup. Continue to cook over high heat, stirring regularly to prevent fruit from sticking, until jam is bubbling intensely and begins to “jump” out of pan, 10-20 minutes more. The sound of the bubbles will shift from a snapping to the sound of hand-clapping applause.

Check the jam to judge how well it has set: Stir jam and tap your spatula on the edge of the pan three times, until just a bit still clings to it. Hold spatula low over a room-temperature plate, and when a drop hits, look for it to stand up like a gumdrop before flattening out. When it does, the jam is ready.

Spoon jam into prepared, sterilized jars (or into unsterilized jars if you are prepared to keep it in the refrigerator). Seal jars according to manufacturers’ instructions. Jam in sealed sterilized jars will keep 1 year at room temperature.

—Adapted from Daniel Perry

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[newstfionline]

Two Harvard guys based their million-dollar business on a whole lot of nothing

By Thomas Heath, Washington Post, November 23, 2018

When I think about entrepreneurs and Harvard, I think about Mark Zuckerberg and his Facebook mob, who started their little dorm project for kicks and turned it into something that’s worth more than a small country.

Pete Davis and Jon Staff aren’t the Facebook guys.

Davis and Staff are the anti-Facebook guys.

They built a back-to-nature “tiny house” business called Getaway that’s all about locking up the iPhone (literally), heading into the woods, communing with black bears and (if that does it for you) decompressing.

“It’s supposed to be about doing nothing,” Davis said.

There is no WiFi. And cell coverage is spotty at their hotel rooms in the woods.

Sounds kind of granola, I know. But Getaway is grossing more than $1 million a year, and the guys are cash-flow positive.

Last year, they persuaded a venture capital fund specializing in quality-of-life companies called L Catterton to plow $15 million into the Davis & Staff idea of how to tune out the noise and lower your blood pressure.

They have more than 30 employees, and brag that they design and manufacture more tiny houses than just about anybody in the United States. I didn’t even know there was such a statistic.

“We want Getaway to be the opposite of Silicon Valley,” Davis said. “Silicon Valley sells you more connection and more distraction. We want Getaway to be about disconnection, deep conversation, a real-life recharge.”

This from a pair of Harvard guys. Davis graduated from Harvard Law and Staff from Harvard Business School.

Hardly a pair of slow-mo “I gotta get my head on straight” dudes.

“I am a normy guy,” Davis said.

Getaway is based in Brooklyn, but Davis is from Northern Virginia, and one of Getaway’s outposts is less than two hours southwest of the District in Stanardsville, Va., near Shenandoah National Park.

The “tiny houses,” or cabins, measure 8 by 20 feet, or about the size of a living room. They cost about $30,000 each to build and are shuttled on truck beds from a factory in Massachusetts to their destination.

McMansions they ain’t. In fact, these two are the anti-McMansion crowd, too.

They cluster the tiny houses in groups of 20 or so on leased woodland, just outside major cities. Each outpost has a long-term lease on private land. Cabins are spaced 200 feet from one another, allowing sufficient privacy. And you can drive right up to the door.

To date, Getaway has 80 tiny houses planted outside Boston, New York and Washington. Los Angeles is next.

“Far enough to feel like it’s a getaway,” Davis said, “but close enough so you can get there for a weekend.”

The occupancy rate is 90 percent, and that includes weeknights and winters. The biggest chunk of customers are under 40, most of whom are couples and small groups.

It isn’t the spa at a Four Seasons, but it’s not Parris Island, either. Each cabin has a name, a fire pit and Adirondack chairs outside, if you want to relive your childhood and toast s’mores.

For $100 to $200 a night, you get running water, a shower, a stove, a small fridge, a clean bed, a toilet and a big window, where you and your whatever--dog, partner, husband, wife or chum--can chill. The cabins are cleaned up between guest stays, one of which lasted two weeks. Access to each tiny house is through a punch code that guests receive online.

Davis said the idea is a “mini-retreat,” with less stuff and more life experience.

“People are discovering that they’re tired of more stuff and more thrills,” Davis said. “Sitting among our stuff in the moments between our thrills, what do we miss? We miss those good, old intangibles: deep connection. Quality time. Space to think.”

Getaway’s “thing” or “gimmick” that sums up the connection message is a latched box in every cabin in which you can put away the temptation to tweet, text, read The Washington Post or work on your Sudoku.

“We’ve tried to bake the philosophy of Getaway into the cabins with the cellphone,” Davis said. Getaway even has a book coming out next year on the founders’ philosophy of disconnecting from the day-to-day.

Davis, 29, grew up in Falls Church and met Staff, 30, in college. Both are what Davis calls “project people” and are into creating offbeat companies: “We’ve always been the type to focus less on grades and more on projects.”

They share a love for community, neighborliness and a skepticism toward social media. They also share “old-fashioned values” that were affirmed with a course they took from Robert Putnam, who authored “Bowling Alone: The Collapse and Revival of American Community.”

“The way we first hit it off in our dorm was less about apps solving problems and more about old-time virtues, like having neighbors, having long conversations and meeting people in the real world,” said Davis, who concentrates on the marketing side of the company; while chief executive Staff focuses on finance and operations. “Quality time instead of just packing everything into time.”

They came up with the idea of tiny houses in the woods as a way to put the spirit of their back-to-nature vibe into something concrete that wouldn’t cost them a ton.

To build the homes, they blitzed Harvard’s email lists in search of architecture students who might want to join them.

Davis and Staff picked two students from dozens of responses. They used their digital smarts and found a spot of New Hampshire woodland on craigslist. They built their first tiny house out of pine in an East Boston warehouse and plopped it down in New Hampshire in summer 2015.

Davis and Staff have big ambitions. They want a Getaway outpost outside every big U.S. city, and maybe even overseas.

Davis said he and Staff use Getaway themselves to chill out.

Of course, whenever they go, they end up with higher stress levels, because all they do is sit around discussing how to improve the experience.

“We have a different experience than our customers do,” Davis said. “Sadly, we ourselves have to get away from Getaway.”

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[2vnews]

Charlottesville Victim Was Paralegal Heather Heyer http://2vnews.com/2017/08/13/charlottesville-victim-paralegal-heather-heyer/

A Virginia paralegal has been identified as the woman killed in a car ramming incident at an alt-right rally in Charlottesville, Virginia on Saturday. Heather Heyer, 32, a graduate of William Monroe High School in Stanardsville, Va., was a legal assistant at Miller Law Group in Charlottesville,...