I made the annual batch today: 1 liter cider vinegar 1/2 liter (generous) quartered, seeded rocotos (more like 0,7 liter) 1kg jelly sugar (sugar w/ included pectin, etc) Simmer peppers in vinegar 30 minutes. Let cool, process with a hand processor or similar, then sieve to remove skins and remaining seeds and such. Add sugar, and boil as per instructions. Can, and you're done. Tom