Prepare the ingredients by carefully slicing the habanero pepper in half and removing the seeds if a milder flavor is preferred.

Combine the halved habanero peppers, raspberry jam, and apple cider vinegar in a medium saucepan.

Stir and simmer the mixture over medium heat, stirring frequently to prevent sticking.

Adjust the sauce's consistency by adding more vinegar if it’s too thick.

Remove the habanero pepper halves once the sauce is at the desired thickness.

Allow the sauce to cool in the saucepan for about 10 minutes before transferring it to an airtight container.