For the strawberry juice:

Cup of Yum
1. Combine sliced strawberries and sugar in a medium large pot over medium heat. Stir until berries begin to release their juice.
2. Bring mixture to a full rolling boil and boil for 3 minutes, stirring frequently. Drain berry mixture through a fine strainer or a (regular strainer lined with several layers of cheese cloth) for 30-45 minutes until you have 1 ½ cups of clear berry juice.

For the pepper jelly:

1. Combine exactly 1 ½ cups of strawberry juice, the vinegar, sugar, diced bell pepper, apple slices, habanero and butter in a large saucepan (at least 6-quart size). Stir and bring to a boil. Boil for 3 minutes, watching carefully to keep the mixture from boiling up over the top of the pot and stirring occasionally.
2. Add Certo pectin and bring to a full, rolling boil (that can’t be stirred down.)
3. Boil for exactly one minute, stirring constantly. Remove from heat and remove the apple slices with a slotted spoon. Skim off any foam with a metal teaspoon.
4. Taste (be careful, it's hot!) and add more habanero if desired, to taste. Ladle into clean jars, leaving ½ inch headspace at the top.
5. Cover jars and , if storing in the freezer, allow the jars to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 9 months.
6. Jelly can also be processed with a hot water bath at this point, using these directions.