Fill water bath canner with water and 9 half pint canning jars. Set to simmer

Pour pineapple and water mixture in large stock pot

Sprinkle both envelopes of pectin over mixture. Stir in pectin

Bring to a rolling boil (a boil that can't be stired down)

As pineapple boils remove any brown specks seen

After pineapple comes to a boil stir in sugar and bring to a rolling boil and boil for exactly 1 minute

Add butter to reduce foaming and skim foam as it appears on top of mixture and discard

Remove pan from heat and spoon mixture in your sterilized canning jars. Leave 1/2" head space.

Clean top of jars and put on your lids & rings. Tighten finger tight and put jars back into your canner

Make sure water covers jars about 2". Bring to a boil and process for 5 minutes

Remove jars and let cool in a draft free location for 24 hours

Date & store. Use as jam for toast or even as ice cream topping