Sterilize 6 half-pint canning jars and lids according to the manufacturer’s instructions. Keep the jars warm.
Combine Ingredients:
In a large, heavy-bottomed pot, combine the crushed pineapple (with juice), red bell pepper, habanero peppers, and lemon juice.
Add Sugar:
Stir in the granulated sugar until well mixed. Bring the mixture to a boil over medium-high heat, stirring constantly.
Boil:
Once the mixture reaches a full rolling boil (a boil that doesn’t stop bubbling when stirred), continue to boil for 5 minutes, stirring frequently to prevent sticking.
Add Pectin:
After 5 minutes, stir in the liquid pectin. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
Skim Foam:
Remove the pot from the heat. Skim off any foam that has formed on the surface with a metal spoon.
Fill Jars:
Ladle the hot jelly into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight.
Process Jars:
Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
Cool and Store:
Carefully remove the jars from the water bath and let them cool on a towel or rack. Once the jars are completely cool, check the seals. Any jars that did not seal properly should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year.
