- Kub peppers - 8 pieces
- Freshly sliced Ginger - 1/2 khob
- Kua Vinegar - Cov Khw 2
- Qab zib - 6 tsom iav
- Pectin kua - 20 milliliters
Ntse peppers, huv si thiab finely tws. Ginger raug ntxuav, txiav rau hauv daim ntawm qhov loj. Load ginger thiab kua txob mus rau hauv lub tais ntawm ib tug blender los yog khoom noj processor, thiab ncuav ib khob ntawm kua txiv hmab txiv ntoo cider vinegar. Zom rau ib hom kua nplaum. Muab ntim rau hauv hluav taws kub ceev, coj mus rau ib lub boil, tom qab uas hluav taws kub mus rau nruab nrab, thiab nyob rau hauv lub lauj kaub ntxiv qhov seem ntawm iav ntawm vinegar thiab qab zib. Nqa mus rau ib lub boil thiab simmer rau 5 feeb. Tom qab teev meej 5 feeb ntawm boiling, ntxiv kua pectin mus rau lub lauj kaub. Hlawv, coj mus rau ib tug boil thiab simmer raws nraim li 1 feeb. Peb tshem tawm ntawm qhov hluav taws kub. Lub npuas uas tshwm rau saum npoo yog tshem tawm. Lub resulting jelly yog poured tshaj kub sterilized jars. Kaw lub hau. Peb tig lub rhawv zeb thiab tawm mus li 10 feeb. Peb qhib cov kaus poom hauv qab, cia lawv nyob ib leeg rau 24 teev. Tom qab ntawd lub kaus poom yuav raug xa mus rau cia nyob rau hauv ib tug maub txias qhov chaw.
Kev Pabcuam: 6