Buntan (Pomelo) Marmalade
Buntan (Pomelo) Marmalade

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, buntan (pomelo) marmalade. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Buntan (Pomelo) Marmalade I wanted to make some homemade marmalade from the tosabuntan that I harvested from my parents' house. Be sure to be thorough in the process to remove the bitterness from the peels. Although the taste is stronger than regular marmalade, it will become addictive.

Buntan (Pomelo) Marmalade is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Buntan (Pomelo) Marmalade is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have buntan (pomelo) marmalade using 2 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Buntan (Pomelo) Marmalade:
  1. Take 1 kg Tosa-buntan (pomelo)
  2. Make ready 250 grams Granulated sugar

The pomelo is like an annoyingly well-wrapped postal package. The rind is a firm and glossy. Wash pomelos and slice in half. Squeeze out the juice, placing it in a large dutch oven.

Steps to make Buntan (Pomelo) Marmalade:
  1. This is a tosa-buntan. For scale, the black stick to the right of it is a ball point pen. It's huge.
  2. First, separate the peel and fruit. Thinly slice the yellow peel. Discard the white part of the peel since it is bitter. The membrane of the fruit will come off easily.
  3. Fill a pot with the yellow peel, cover with water, then boil. To eliminate the bitterness, discard the water after boiling, soak in water, then repeat the process four times.
  4. Once the bitterness is nearly gone, put the fruit and the drained peels in the pot, fill with water halfway, then add the sugar.
  5. Simmer for 30-40 minutes over low heat until it thickens. Set aside to cool, then put it in a jar.
  6. Here's my batch in 2009.
  7. And here's my batch in 2010.
  8. In my second batch of 2010, I used the flesh of 4 buntan to make marmalade. This time, I left out the peels.
  9. I put the marmalade in the batter when making muffins. See
  10. I used it as filling in some pound cake.
  11. It's also tasty on yoghurt.
  12. My sister mixed some marmalade in the cookie dough crust for some cheesecake.
  13. I harvested 8 buntan. This time, I left out the peels, and used only the flesh of the fruit. I was exhausted after making such a large amount!

One parting thought before you get cooking: this pummelo marmalade is so delicious that it takes a some of the sting out of the scarcity of Meyer Lemons here on the east coast. The leathery rind pulls away with a thick layer of puffy white pith. Bring a pot of water to boil. An unpeeled buntan can be thinly sliced and boiled with sugar to make a marmalade, while the zest and juice can used in any number of recipes that call for citrus. Young and old alike will love this recipe for soft and fluffy buntan mantou with its cheerful yellow swirls and citrusy fragrance.

So that’s going to wrap it up for this exceptional food buntan (pomelo) marmalade recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!