Iranian Orange Carrot Jam Recipes

CARROT JAM

Steps:

• Peel and grate a carrot to total 1/2 cup (50g) grated. Set aside.
• With the rest of the carrots, peel them and chop into rounds.
• Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.
• Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
• Weigh out 2 cups (400g) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).
• Put the carrot puree, grated carrot and sugar into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
• Allow to cool slightly, then stir in the lemon zest and juice.
• Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.

EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)

Steps:

• Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.
• Bring to the boil and simmer for 5 minutes with the lid on.
• Add the sugar and saffron if using and stir until the sugar has dissolved.
• Finely grate the lime zest and stir in.
• Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
• Add the juice of the limes and lemon about ten minutes after adding the sugar.
• Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.
• Spoon into sterilised jars whilst hot and cover.
• Will keep in the fridge for several weeks.

IRANIAN ORANGE CARROT JAM

Steps:

• Brush the oranges under hot water; dry them.
• Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
• In a large bowl place zests in sugar; add orange flower water.
• Set overnight.
• Next day add 2 cups water and boil sugar to dissolve sugar.
• Remove the zests from liquid; set aside.
• Boil liquid and cook 20 minutes; add orange zest.
• Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
• remove from heat; let cool to room temperature.
• On third day grind saffron with sugar; grind to a powder.
• Add 3 tablespoons hot water; pour over mixture.
• Bring to a boil a final time; skim foam.
• Pour into hot sterile jars.