Rhubarb Gochujang Jam

Wednesday, June 18, 2014

We’re into the third week now, and things are starting to settle in, as they always do right around week three or four. The initial elation of being back in the States has worn off, and reality has struck that, for real, I live in Minnesota. For the first time in thirteen years, all of my possessions are in the same city. I have a car, and it runs, hollaa! I’m getting used to driving again, above the speed limit (barely), because everyone’s got places to go, and I’m the Road Tortoise with her hands at ten and two. I have one piece of furniture, my grandma’s old piano, that hasn’t been touched in years. My harmonicas, cookbooks, and spices are all within reach. In the odd in-betweenness of my old life and new, these details are keeping me sane.

It is not easy to move abroad, but so far it’s been harder to move back home. The sensation is closest to grief–like losing a cherished thing, except this thing is more than you can hold, and therefore, difficult to let go. In order to walk one way, you must leave something behind, and the more you’ve invested, the harder this is to do. Risky business, this going all in, but so far I can’t tell if there’s any other way. Sometimes I am resentful to be starting over again. It reminds me of being uprooted as a kid. No place like home to dredge up old insecurities, no matter how much you think you’ve grown. But if there’s one thing I’m good at, it’s making something from nothing, and here there’s already much more than that.

So here we go.

When I made this jam last week, I burned my wrist, melted a plastic container on the stove, covered Mary Ellen’s counters with stick, swore, cleaned up the mess, cooled the jam, and breathed. All in.

Rhubarb Gochujang Jam (makes about 2 1/2 to 3 pints)

6 cups chopped rhubarb
2 cups sugar (increase if you like a jam that’s sweeter than tart)
1/2–1 tablespoon gochujang*
1 lemon, washed well

You might be bone-tired of talking about rhubarb by now, but let’s think of how we’re going to feel in a few months’ time. If you’ve got room for one more rhubarb recipe this season, let it be this one. You’ll have it for months, if you do decide to can it. Or, you could skip the canning process and put the jars straight into the fridge (and then, perhaps, halve the recipe). A spoonful would be dynamite over a piece of grilled pork, though it’s also delicious on a piece of plain toast.

*Gochujang is a thick, sweet, and spicy chili paste from Korea, and it’s become an essential condiment in my fridge. Dong Yang and United Noodles both stock it here in town. You could leave it out if you want, but then you’d have to call this Rhubarb Jam, and there are already enough good recipes around for that, don’t you think?

Add chopped rhubarb to a big non-metallic bowl. Cut the lemon in half and squeeze juice over rhubarb, letting the seeds drop in, too (they’ll add pectin, and help your jam set–you can either fish them out or tie them up in cheesecloth). Add  lemon halves to the bowl, too, then sprinkle with sugar and mix well. Set aside for an hour or more (could go as long as overnight–in that case, store in the fridge).

Pour rhubarb, sugar, and lemon into a pot big enough to contain them, and heat to boiling. Then, turn down the heat so that the sauce simmers, and let it do so for 15-20 minutes. Ladle hot jam into hot, sterilized jars and cover with hot, sterilized lids. Screw the rings on, but not too tightly. Then process in a tall pot of boiling water (water should cover the jars by an inch or more) for ten minutes. Remove from hot pot with tongs and let sit at room temperature until lids pop inward to seal.

  • Mary Ann

    Jacqui………I love rhubarb, and miss it so much. This recipe sounds amazing. I love sweet and spicy together. I’m glad you are still kickin’ and survivin’. Dream BIG, girl.
    (and if you need some “Dream Big” inspiration, listen to an older song by Ryan Shuppe and the Rubber Band called “Dream Big”. It will probably make you cry, but it’s worth it. Awesome song! Miss you so much. Keep the blog going!!!

  • Diane

    Welcome back to MN Jackie…readjustment is always an emotional rollercoaster. Do come by for a visit soon–I have no plans for the 27th or 28th. I do have rhubarb in my back yard so will try out your above recipe. How much jam does 6 c. make?
    I do appreciate you interesting posts. Diane

    • Jacqui

      Hi Diane~ So nice to read your comment. Thanks for it. Six cups of rhubarb makes about 3 1/2 pints of jam. I’d love to visit you soon–will bring some gochujang for you!

      • Diane

        I dropped by United Noodle on my way home from work on Thurs…bought some–will probably give you some as I doubt I would be able to use it all! Plan to try the jam today…my rhubarb is ready to go….if it doesn’t work..will try again when you come.

  • amy

    jacqui, always delightful to read how you pepper your soul into your recipes.