Buntan (Pomelo) Marmalade
Buntan (Pomelo) Marmalade

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, buntan (pomelo) marmalade. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Buntan (Pomelo) Marmalade is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular 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 it.

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

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. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Wash pomelos and slice in half.

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!

Squeeze out the juice, placing it in a large dutch oven. Pomelo hybrids, such as the sweet oro blanco and mild Melogold, are becoming more widely available. The pomelo is like an annoyingly well-wrapped postal package. The rind is a firm and glossy. Blood Orange and Pomelo Marmalade By The Cook in Jams & Jellies, Marmalade Recipes, Orange, Pomelo; Jump to Recipe Print Recipe.

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