1/4teaspoonground saffron,dissolved in 2 tablespoons water
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.
I added slivered Persian pistachios on top, primarily for photography purposes.