Easy Persian Carrot Jam Moraba Ye Havij Recipes

EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)

Easy Persian Carrot Jam (Moraba-ye Havij) image

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.

Provided by Choclette @ Tin and Thyme

Time 30m

Number Of Ingredients 8

Ingredients

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

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.

Nutrition Facts : Calories 487 kcal, Carbohydrate 121.8 g, Sodium 115 mg, Fiber 5.9 g, Sugar 108.6 g, ServingSize 1 serving

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