val dillyd on Nostr: Making jam seems daunting. If I could just separate the flesh somehow I could freeze ...

Making jam seems daunting. If I could just separate the flesh somehow I could freeze it alone and use it in various desserts throughout the year. I just wonder if there's a quick and easy way to separate the fruit from the skins and stones, or do I have to overheat the kitchen to blanche them in many steamy batches and get stickiness everywhere?