Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, buntan (pomelo) marmalade. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Enjoy this marmalade with crackers and cheese! Prepare pomelo rind by removing as much of the pith (the thick, white part) as you can from the rind. Put the pomelo mix into your preserving pan.
Buntan (Pomelo) Marmalade is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Buntan (Pomelo) Marmalade is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook buntan (pomelo) marmalade using 2 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Buntan (Pomelo) Marmalade:
- Prepare 1 kg Tosa-buntan (pomelo)
- Make ready 250 grams Granulated sugar
The fruit is slightly flattened at the ends. The pomelo, pummelo, or in scientific terms Citrus maxima or Citrus grandis, is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, i.e., non-hybrid, citrus fruit, native to Southeast Asia. Cut them into segments, then into thin slices.
Steps to make Buntan (Pomelo) Marmalade:
- This is a tosa-buntan. For scale, the black stick to the right of it is a ball point pen. It's huge.
- 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.
- 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.
- Once the bitterness is nearly gone, put the fruit and the drained peels in the pot, fill with water halfway, then add the sugar.
- Simmer for 30-40 minutes over low heat until it thickens. Set aside to cool, then put it in a jar.
- Here's my batch in 2009.
- And here's my batch in 2010.
- In my second batch of 2010, I used the flesh of 4 buntan to make marmalade. This time, I left out the peels.
- I put the marmalade in the batter when making muffins. See
- I used it as filling in some pound cake.
- It's also tasty on yoghurt.
- My sister mixed some marmalade in the cookie dough crust for some cheesecake.
- 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!
Cut the peel from the pomelo. Other spellings for pomelo include pummelo, and pommelo. The pomelo tastes like a sweet, mild Pomelos can be purchased at most Asian markets and sometimes in regular supermarkets and. My recipe for a Latin style pineapple marmalade or preserves, aka dulce de piña. This chunky pineapple jam is perfect as a filling for empanadas or for crepes. :honey_pot: Marmalade.
So that’s going to wrap it up for this exceptional food buntan (pomelo) marmalade recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
