- In a large, heavy pot, crush berries. Add lime zest and juice and habanero and stir. Slowly stir in pectin. Bring to a rolling boil over high heat, stirring constantly.
- Add sugar, stirring to dissolve, and bring back to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
- Ladle jam into clean, dry glass jars leaving ½” headspace. Cool to room temperature and cover with lids and rings. Refrigerate if using within 3 weeks, or freeze up to 1 year.