Apple pear leftovers?
So, I'm in the middle of a massive apple pear project. Nearly 4 gallons juice, a giant bowl of what is to become sauce after straining. I made the juice with a mechanical juicer so it has everything, core, seeds, peel. Plenty of pectin from the seeds and apples? I'll run it through my kitchen aid food mill tomorrow morning. It has some lemon juice to keep it from turning color.
Can I put the straining in cheesecloth and make jelly? My hubby has requested jelly. Also, can I freeze the straining and make the jelly later? I'm going to be dog tired after this sauce and juice processing tomorrow.
Oh, I had to freeze the juice today, no other place to put it. Can I thaw it on low on the stove or how should I taw before canning?