Directions
| Step 1 | Add the chopped bell pepper and habanero peppers into a food processor and blitz until smooth. |
| Step 2 | Add the puréed peppers into a small saucepan and add the pineapple juice, vinegar, pectin and salt. Bring to a boil. |
| Step 3 | Add the sugar and stir to dissolve; cook until you get a thick consistency and the jam is reduced to around 1.5 cups. |
| Step 4 | Remove from heat and fill a sterilized mason jar with the mixture and allow to cool sealed at room temperature. Once cold, store in the fridge. |
