Buntan (Pomelo) Marmalade
Buntan (Pomelo) Marmalade

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, buntan (pomelo) marmalade. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Buntan (Pomelo) Marmalade is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have buntan (pomelo) marmalade using 2 ingredients and 13 steps. Here is how you can achieve it.

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

The pomelo is like an annoyingly well-wrapped postal package. The rind is a firm and glossy. 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.

Instructions 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!

Although the taste is stronger than regular marmalade, it will become. Wash pomelos and slice in half. Squeeze out the juice, placing it in a large dutch oven. Young and old alike will love this recipe for soft and fluffy buntan mantou with its cheerful yellow swirls and citrusy fragrance. This recipe is ideal for preparing in large batches.

So that is going to wrap it up for this special food buntan (pomelo) marmalade recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!