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1
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.
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2
Drain jars well before filling.
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3
PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
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4
Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
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5
Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
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6
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.
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7
Add finely ground peppers to juice.
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8
STIR sugar into juice in saucepot.
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9
Add butter to reduce foaming, if desired.
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10
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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11
STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
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12
Remove from heat & skim off any foam with metal spoon.
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13
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
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14
Cover with two-piece lids.
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15
Screw bands tightly.
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16
Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
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17
Cover; bring water to gentle boil & process 5 minutes.
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18
Remove jars and place upright on a towel to cool completely.
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19
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.
