Red Pepper Jelly

Grind seeded peppers until medium fine. Drain without pressing all the liquid out. In a large saucepan, stir sugar, peppers, vinegar, Tabasco and butter. Thoroughly stir in fruit pectin. In a piece of cheesecloth, tie the pickling spice so that the spice stays inside the cheesecloth. Add the tied cheesecloth to the sauce. Stir over high heat, bring to full boil. Boil one minute. Remove cheesecloth. Ladle into ½-pint canning jars to ½ inch from top. Process in boiling water for 20 minutes. Makes 6 half-pint jars.