Directions. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly.
Take a pair of kitchen shears or a small paring knife and cut several small slits in each of the habaneros. This will allow the oil of the pepper to infuse the jelly as it is cooking.
You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper). Or, for a kid-friendly version, use only green bell peppers.
Add the pineapple, habaneros, sugar, salt, and vinegar to your pan on medium heat. Cook, stirring occasionally until the sugar is dissolved and the liquid is right at a boil.