As an experiment, I tried this yesterday. I am waiting to see what the shelf life is. I would think the moisture of the habanero might have an impact.
I put one cup of honey in a sauce pan over low heat. To this I added about 4 chopped habaneros, seeds and all. I slowly simmered this until I got the desired heat I wanted. I strained the pepper and poured into a jelly jar.
This was really good on cornbread.
