Grind pineapple chunks in a food processor. I left a few chunks, but for the most part, it was very small chunks.
Place the pineapple in a strainer and drain for about 5-10 minutes. I have found I get more consistent results draining some of the liquid off.
Pour into a large heavy bottom pan.
Now, to prep the peppers, cut off the top. Remove seeds and veins if you choose, there is plenty of heat stored in those seeds and veins, so this will be up to you. I have done it with and without. We love both ways
Throw them in the same processor you pulsed the pineapple in. Make sure you pulse this into pretty small pieces. My husband likes the bigger chunks, but I like it smaller and more evenly distributed.
Add to the same pan as the pineapple.
Now, turn on medium heat. Add in the sugar, salt, and crushed red pepper and vinegar. Heat until sugar is dissolved, it should be either boiling or really close
Add in pectin and bring to a boil. Boil for 2 minutes.
Pour into sterilized jars or freezer containers. If you are going to freeze, simply allow the jelly to cool, then place in freezer. If you are canning. Pour into jars. Immediately process in a water bath.
Just know, it took mine almost overnight to thicken. So, don't stress if it doesn't set up right away.
Now, sit back and enjoy. You deserve it!