Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Add finely chopped pineapple, habaneros, bell pepper, crushed red pepper flakes and vinegar in a 6-quart pot and bring to a boil. Boil for 2 minutes stirring constantly.

Add sugar and stir until dissolved.

Add Certo and bring to a rolling boil. Cook for 2 minutes at a rolling boil while stirring the liquid constantly to prevent scorching.

Remove from the pot from the heat and skim off any foam with a spoon.

Next, ladle the jelly mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process pineapple habanero pepper jelly for 10 minutes. One recipe makes {6} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.