Pineapple Jalapeno Jam

Pineapple Jalapeno Jam 4 c. sugar 2- 20 oz cans of crushed pineapple in its own juice (drained) 2 Tbls. lemon juice 2 Tbls. minced Jalapenos 1 tsp. butter/margarine 3 ozs liquid fruit pectin (one pouch) In a 4-5 qt pot combine sugar, pineapple, lemon juice, jalapenos, and butter. Cook over high heat stiring constantly until mixture comes to a full rolling boil. Stir in fruit pectin. Return the mixture to a full rolling boil and boil for one minute. Stiring Constantly. DO NOT OVER COOK. Remove from heat. Skim off any foam with a metal spoon. Pour into sterilized hot jelly jars and follow canning procedure. (its within my Raspberry jalapeno recipe if you need it, or i found it also on the jars' package)