In a food processor or high speed blender pulse bell peppers and pineapple juice until finely chopped.
In a medium saucepan over high heat add the bell peppers mixture, sugar, and vinegar. Bring to a boil then turn down heat to medium, stir continuously for 20-30 minutes until jam has thickened to desired consistency.
Finish with sea salt. Once cooled completely store in an airtight container in the fridge.