I just put mine in the blender. forget all that slicing.

There's a lot to be said for the removal of the seeds.
I try to limit the amount of seeds whenever possible, whether in a jam, sauce, or salsa.

Josh

If you are making jelly you do not need to remove the seeds and pulp because you strain your mixture through cheesecloth to obtain the pure pepper essence to make your jelly. If you are making jam then what you did is perfect or if you are making preserves. Sounds like it will be good.

I am making spicy BBQ sauce from fresh pineapple tomorrow using the brain strain powder John sent me. I have almost perfected the cranberry but need to now actually measure what I put into it so I can do the recipe.

It is a pain to remove all the seeds a/ slice; however, it makes the presentation look good.

Indeed, it looks really good....and it's also less bitter.
Seeds add nothing but bitterness to a finished product.

Josh