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.
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.
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.