Pineapple Habanero Jelly - cooking recipe

Ingredients

15 habanero peppers, seeded and divined (I typically use orange)
1 orange bell pepper (or a bell pepper the same color as the habanero)
4 cups pineapple, cubed
1 cup distilled white vinegar
5 cups sugar
3 ounces liquid fruit pectin
1 pinch salt

Preparation

In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
Add Fruit Pectin, stir until dissolved.
Add Sugar, stir until dissolved.
Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
Remove from Heat and Skim Foam.
Ladle into sterilized 4oz Jars leaving 1/8\"Headspace.
Seal and process in boiling water bath for 5 minutes.
I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.