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