Place finely chopped habaneros, bell pepper, pineapple and crushed red pepper flakes in a large pot. Add vinegar and bring to a boil. Boil for 2 minutes.
If using hot water bath method, cover jars and immediately proceed with water bath canning method. Jelly may take 24 hours to set.
See Café tips for more detailed instructions and extra tips. Recipe adapted from Genius Kitchen.
Makes 48 ounces of jam. The Weck Tulip jars (shown above in the post) are 6-ounce jars so that would make 8 6-ounce jars of jelly.
*If canning with a hot water bath, use regular distilled vinegar instead of rice vinegar.