Wearing food-safe gloves, slice the habaneros in half lengthwise and remove stem, seeds, and ribs. Mince and set aside.

In a medium sized pot, add all the ingredients and place on the stove over medium-high heat for 6-8 minutes, stirring occasionally. The berries will start to burst!

Reduce heat to medium and let cook another 10 to 15 minutes, stirring occasionally and using the back end of the spoon to squish the berries (I use a slotted spoon).

The jelly is done when the mixture has thickened and there is no liquid that drips off the spoon.

Store in an airtight container in the fridge. It will keep up to one month.