Directions

1. Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
2. Scoop out the peppers and add to a large pan.
3. Add sugar, vinegar, lemon juice, and salt.
4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
5. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
6. If using food coloring, add it now and stir.
7. Ladle jam into sterilized jars and cover.
8. Process jars in a boiling hot water bath for 10 minutes.
9. Remove and let cool overnight.