This post featuring the rhubarb jam recipe from Amy Bronee’s The Canning Kitchen does not contain affiliate links.
There’s a scent in the air at this time of year that I want to fill my lungs with every chance I get.
It’s strongest in the morning, just after the sun has come up. It’s sweet and glorious, a mix of flowers, greenery and earth; the remnants of the rain from the night before or the coating of syrupy dew before the sun’s rays have cut through it. It’s like every pore on the Earth’s surface has opened to spill this balm.
I gulp it in when I let Louie out for his morning jog. Like a reflex reaction, the corners of my mouth curl upwards and I stand a little taller. I instantly feel awake and excited about what the day holds. This is what late spring smells like. It’s the smell of potential.