Freezing elderberries- then making jelly?
My dh was reading on wine making site that they will quick freeze the elderberries and that this makes them incredibly easy to get off the stems with the added bonus of no purple fingers. I wondered if I could do this with them if I plan to cook them down and use the juice for jelly? Thanks to my other thread I did get one batch of jelly made- however, am worrying over it as it has been almost 3 days and it is thickened but not set by any means. That translates into " I can't afford to mess up another batch" lol. As usual, any and all advice would be appreciated. TYIA
(btw, I am unsure sometimes if I should start a new thread or continue ones I have made, but in this case opted for new one in case someone else was searching for same answer- I search but sometimes find the results lacking?)