Easy Persian Carrot Jam (Moraba-ye Havij)
An easy to make jam with no setting point required. The flavours of cardamom and rose shine through and transform this rather mundane vegetable into something decidedly exotic. Spread on toast or use to accompany salty cheese.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5 small jars
- 800 g coarsely grated carrots
- 8 cardamom pods lightly crushed to open the pods a little
- 500 ml water
- 500 g golden caster sugar
- 2 limes - organic or at least unsprayed
- 1 lemon - organic or at least unsprayed
- pinch saffron threads (optional)
- 1 tbsp rosewater or 2 tbsp rose syrup or 4-6 drops rose extract
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.
If you leave the seeds in when potting the jam up do warn everyone in advance of eating. Alternatively, you could fish them out beforehand.
Please note: calories and other nutritional information are per jar. They're approximate and will depend on jar size and exact ingredients used.
Calories: 487kcal | Carbohydrates: 121.8g | Sodium: 115mg | Potassium: 592mg | Fiber: 5.9g | Sugar: 108.6g | Calcium: 60mg | Iron: 1.1mg