Prepare hot water bath. Bring to a simmer while preparing fruit. Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4 1/2 cups prepared pineapple into a 6-8 quart sauce pan. Stir in pectin. Add butter to reduce foaming.

Bring to a full rolling boil, on medium high heat, stirring constantly. Add sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.

Wipe jar rims and threads and cover with two piece lids. Screw bands tightly. Place jar in rack and lower into canner. Cover and bring water to a gentle boil. Process jars for 5 minutes. Remove jars and place on a towel to cool completely. Check jars for proper seal.

Processing: As published by Mrs. Wages: "Process jars for 5 minutes" (boiling water bath canner) - 5 minutes.