The end of the year, the end of three years. Coming soon. Does my future lie in a jar of rhubarb and blackberry jam or in the camera I don’t have? Probably in both, as well as in the left-over milk of my cereal bowl, the bottom of my sink and the very back of my fridge. Who knows maybe there is a treasure in there somewhere?
How about these last rolls of Super 16mm? Since Fudji has actually stopped manufacturing film, I might be onto something.
Last year I was shooting on film. Grain, texture, color – a feeling.
And now it’s gone.
Just like that.
Just like this jar of rhubarb jam tomorrow.
But even gone, it will be worth it. Because you made it.
Rhubarb & blackberry jam – sounds daunting but really takes 25 minutes from start to finish (washing-up included)
(makes one small jar)
4 to 5 rhubarb stalks
a handful of blackberries
the juice of 1/2 a lemon
1/2 cup of sugar
a pinch of agar-agar (Japanese seaweed powder, you can do without it, but your jam will more be like a compote here – the agar-agar acts like a gelatin while keeping the sugar low)
Cut the rhubarb (no need to peel it) in little squares, sprinkle the sugar and the lemon juice and leave in the fridge for an hour (or overnight). Slowly bring to a medium simmer for about 15 mn, sprinkle the agar-agar, add the blackberries and finish with 5 mn of actual boiling. Put in a small jar with a lid, turn upside down for an hour or two to let the air out, and refrigerate.
Eat on toasts, in yogurts, on crêpes, or just by the spoon.