Iranian Orange Carrot Jam Recipes

IRANIAN ORANGE CARROT JAM

Iranian Orange Carrot Jam image

For Zaar 6 tour. It takes 3 days to make, mostly sitting. I am not sure why but the picture of this looked lovely. I have noticed on Iranian jams they do have a 3 day processing. Iranians eat jam with their tea is what was said.

Provided by Dienia B.

Categories Southwest Asia (middle East)

Time P3DT1h

Yield 4 jars

Number Of Ingredients 8

Ingredients

2 1/4 lbs oranges
2 1/4 lbs carrots
24 ounces sugar
2 tablespoons orange flower water
1 teaspoon cardamom seed
1 pinch saffron
2 cups water
1 teaspoon sugar

Steps:

Brush the oranges under hot water; dry them.
Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
In a large bowl place zests in sugar; add orange flower water.
Set overnight.
Next day add 2 cups water and boil sugar to dissolve sugar.
Remove the zests from liquid; set aside.
Boil liquid and cook 20 minutes; add orange zest.
Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
remove from heat; let cool to room temperature.
On third day grind saffron with sugar; grind to a powder.
Add 3 tablespoons hot water; pour over mixture.
Bring to a boil a final time; skim foam.
Pour into hot sterile jars.

Nutrition Facts : Calories 912.9, Fat 1.5, SaturatedFat 0.2, Sodium 183, Carbohydrate 231.3, Fiber 15.6, Sugar 206.8, Protein 5.7

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