1-Gathering and Prepping Ingredients: First, wash, peel, and finely chop the fresh pineapple, along with the apples, bell pepper, and habanero peppers. Adjust the habanero quantity based on how spicy you want the jelly for instance, start with one if you’re sensitive to heat.

2-Gathering and Prepping Ingredients: Next, in a large pot, combine the chopped pineapple, apples, bell pepper, habanero peppers, sugar, apple cider vinegar, crushed red pepper flakes, and butter. Stir everything well to mix the flavors evenly.

3-Gathering and Prepping Ingredients: Then, bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar and prevent sticking. This step is crucial for developing the jelly’s texture.

4-Cooking and Finishing: Once boiling, add the liquid fruit pectin and fresh lemon juice gradually, stirring constantly. Keep boiling for 1-2 minutes until the mixture thickens to a jelly-like consistency.

5-Cooking and Finishing: After that, remove the pot from the heat and skim off any foam from the surface for a clearer result. Pour the hot jelly into sterilized jars, seal them tightly, and process in a boiling water bath for 10 minutes to preserve it properly.

6-Cooking and Finishing: Finally, let the jars cool before storing, and check that they seal correctly. You can adapt these steps for dietary preferences, like swapping sugar for a low-calorie option, while keeping the core pineapple habanero pepper jelly intact.