Step 1

In a food processor, pulse the habanero peppers and red bell peppers until finely chopped.

Step 2

In a large saucepan, combine the pepper mixture, apple cider vinegar, and sugar. Bring to a rolling boil over medium-high heat, stirring constantly.

Step 3

Stir in the liquid pectin and continue to boil for 1 minute, stirring constantly.

Step 4

Remove from heat and let cool for 5 minutes, then pour into sterilized jars.

Step 5

Let the jelly cool completely before sealing the jars. Store in a cool, dark place for up to 1 year.