Combine peppers and jalapenos in food processor; pulse until coarsely chopped (do not puree). Add to large saucepan with sugar and vinegar; bring to boil over high heat. Add 1 tsp of butter. Add pectin and return to boil; boil one minute. Using a funnel, pour mixture into 9 sterilized half-pint jars (fill jars up to 1/2 inch below the brim), screw on the lids, and turn upside down on a towel for about 10 minutes.