Life, Cameras, and Rhubarb Jam | film21

Moments from daily life, travels, and walks.

This year, I found rhubarb at the roadside station again.

Last year, I made rhubarb jam for the first time and wrote about it on note. It looks exactly like red butterbur or celery, no matter how you look at it. I put it in a pot, half-doubting whether it would really turn into jam, and as I applied heat, the hard stalks gradually unraveled.

This year, I bought more than last year and cut them a little shorter. I sprinkled sugar over a large pot full of rhubarb and let it simmer slowly.

Every time I stirred, the shape of the stalks, which had been so firm, disappeared, and the fibers unraveled.
Watching it transform into a glossy red jam was, even for the second time this year, still a mystery.

The sweet and sour aroma had taken over the entire kitchen before I knew it. Watching the vibrant red spreading inside the pot, I tasted a little and thought about simmering it a bit longer. I think I love that kind of time.

Of course, I also love the finished rhubarb jam. Spreading it on bread or adding it to yogurt. But just as much, I love the time spent simmering it slowly, watching the ingredients gradually change their form.

A sweet and sour season that I pack into jars again this year.

Looking at the view of the red jam lined up, I thought I would like to enjoy this mysterious transformation again next year.

-- Life, Cameras, and Rhubarb Jam

📷 film 20 ▼

📷 film 22 ▼
(In production)