> Do you make your own habanero jelly? I made rocoto jelly last week. Nice flavour and heat. 1/2 l rocotos, seeded and quartered (I save the seeds) 1 l cider vinegar 1 kg. jelly sugar Put the rocotos and vinegar in a pot and bring to a boil, turn off heat and let sit 1 hr. Process with food processor or other device until smooth. Bring back to boil and simmer 10 - 15 minutes. Strain out solids (you can use the solids for another purpose). Add sugar, and follow directions on package. Tom