Step 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.

Step 2

Scoop out the peppers and add to a large pan.

Step 3

Add sugar, vinegar, lemon juice, and salt.

Step 4

Bring to a boil then reduce heat to low and simmer for about 10 minutes.

Step 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.

Step 6

If using food coloring, add it now and stir.

Step 7

Ladle jam into sterilized jars and cover.

Step 8

Process jars in a boiling hot water bath for 10 minutes.

Step 9

Remove and let cool overnight.