BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
Drain jars well before filling.
PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
Add finely ground peppers to juice.
STIR sugar into juice in saucepot.
Add butter to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat & skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
Cover with two-piece lids.
Screw bands tightly.
Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
Cover; bring water to gentle boil & process 5 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.