Can I freeze jelly for canning later?
I'm living in Georgia at the moment for a temporary job and I've had the awsome opportunity to harvest a bunch of native fruits that are just now in season, mayhaws being one of them. Unfortunately, I don't have my canner or other canning supplies with me, but I was wondering if I could go ahead and make the mayhaw jelly now and freeze it and then can it later. Or should I prepare the mayhaw juice and freeze that? Or maybe just freeze the mayhaws? What do ya'll think?