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