Moraba Havij
Carrot jam
Ingredients
- 8 average sized carrots, grated (peeling optional)
- 2 1/2 cups water
- 8 green cardamom pods, lightly smashed
- 1 lemon, juiced
- 2 cups sugar, unrefined
- 1/8 teaspoon salt
- 2 tablespoons rose water
- 1/4 teaspoon ground saffron, dissolved in 2 tablespoons water
Instructions
- Wash and dry the carrots before proceeding to grate them. I always leave the skin on, but if you prefer, you can peel before grating them.
- Place the carrots, water, and cardamom pods in a large pot and bring the mixture to a gentle boil. You may want to put the cardamom pods in a teabag to make life easier when it is time to remove them from the jam.
- Once the mixture has come to a boil, reduce the heat, cover, and simmer for 15 minutes.
- Add the fresh lemon juice, sugar, and salt and continue to simmer on low heat covered for another 75 minutes.
- At this point, check to make sure there is plenty of syrup still left in the pot. Adjust by adding a little bit more water if necessary.
- Add the rosewater and saffron water at the end to preserve their delicate flavors. Simmer for 5 minutes.
- Turn off the heat and allow the jam to settle while you remove the cardamom pods.
- Transfer the jam into pre-sterilized jars.
- You can store the jam in the refrigerator for about 3 weeks, or about 6 months in the freezer. Otherwise, proceed with your favorite canning process to store the jam long-term.
Notes
I added slivered Persian pistachios on top, primarily for photography purposes.
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