Wash, stem, remove seeds and finely chop the peppers. (NOTE: wear rubber gloves when working with hot peppers!) Put the peppers into a cooking pot and stir in vinegar & pectin. (Add butter to reduce foaming if desired). Measure out the sugar and set aside in another bowl. Bring the pepper mixture to a rolling boil (a boil that doesn't stop when stirred) on high heat, stirring constantly. Stir in sugar and return to full rolling boil for 1 minute, while stirring constantly. Remove from heat and skim foam from surface. Ladle quickly into jars, leaving 1/4 inch of head space. Tighten lids and process 10 minutes in a boiling water bath. Makes 8 half pints!