In a medium bowl, crush the blueberries with the back of a large spoon. Pour into a medium saucepan.

Cut the habanero pepper in half and remove the seeds ( you might want to wear plastic gloves, or make sure to wash your hands WELL after handling!). Dice fine. It should equal about 1 tablespoon, if you have much more reserve it for another use.

Add the diced habanero to the saucepan along with the blueberries, add enough water to just cover the blueberries, then stir in the sugar and fruit pectin. Bring to a boil, reduce heat and cook for 15 minutes, stirring often.

Purée using an immersion blender, or carefully pour the hot liquid into a blender or food processor and purée. Allow to cool slightly, then pour into containers, cover, and refrigerate until chilled.