Step 1

In a saucepan, add minced habaneros, sugar, vinegar, and salt.

Step 2

Simmer 10 minutes.

Step 3

Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat and cool for 5 minutes.

Step 4

Ladle the hot liquid into clean jars, leaving 1/4 inch headspace, and screw on the lids.

Step 5

Cool overnight in the refrigerator. The mixture will solidify into jelly.