How to freeze rhubarb for jam?

If you want to freeze rhubarb for jam, you can freeze it either chopped or whole. Chopped, it's easier to thaw, but you'll have less control over the size of the pieces. If you want chunkier pieces, freeze whole rhubarb stalks. Just be sure to remove the leaves before freezing. To freeze chopped rhubarb, simply place the chopped stalks in an airtight container, or zip-top bag and lay a piece of plastic wrap over

How to freeze rhubarb for syrup?

To make a simple syrup you’ll need to heat up a pan of water, add the chopped rhubarb and then simmer it for about 20 minutes, or until the stalks are tender. Once the rhubarb is tender, strain out the liquid, then pour off the remaining liquid and freeze the rhubarb in an airtight container. The frozen rhubarb will keep in the freezer for up to 6 months.

How to freeze rhubarb for jam without sugar and pectin?

To freeze rhubarb for jam without sugar and pectin you need to first remove the stalks. You can do this by cutting them off at the base, or by using a special strainer to pull the stalks out of the bunch. Then you can either freeze the stalks alone, or you can blend them with a little water.

How to freeze rhubarb for jam without sugar?

For a sweeter taste, add sugar before freezing. Use 2-3 tablespoons of sugar per each cup of chopped rhubarb. When frozen, the color will be lighter and the consistency will be thicker, so you may not need to thaw the rhubarb before adding the sugar. You can also add other ingredients like citrus zest or ground ginger.

How to freeze rhubarb without sugar in jam?

This is a great question! Freezing rhubarb with no sugar added is actually very easy. Instead of adding sugar to your jam, you can add a combination of equal parts of ground cinnamon, ground ginger and a little bit of nutmeg. These spices are delicious and add a wonderful flavor to your jam.