1-Step 1: Prep the Peppers Begin by pulsing the habanero peppers in a food processor until they are very finely chopped but not pureed. This helps release their heat without making the mixture too smooth. Wear gloves to handle the peppers safely and avoid any skin irritation.

2-Step 2: Combine and Simmer Transfer the chopped peppers to a large pan and add the sugar, cider vinegar, lemon juice, and salt. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes. Stir occasionally to ensure everything blends well and the flavors start to meld.

3-Step 3: Boil and Add Pectin Once simmered, increase the heat to high and bring the mixture back to a rolling boil. Stir in the liquid fruit pectin and keep boiling for one minute to activate it properly. This step is crucial for getting the jelly to set just right.

4-Step 4: Final Touches and Jarring Remove the pan from the heat, and if you want, add the food coloring and stir it in for a nicer look. Ladle the hot jelly into sterilized jars, leaving a little space at the top. Cover the jars and process them in a boiling water bath for 10 minutes to seal them properly. Let the jars cool overnight so the jelly can thicken.