Persian Carrot Jam

Today is my husband’s birthday, so I made his favorite … carrot cake. When I went to the store to buy carrots, for some reason, I bought a 5-pound bag. So, I had plenty of carrots left over to make him some Persian carrot jam as well.

I thought I had a recipe for it, but it ends up that I only had the introduction to the recipe. But it was enough to confirm the flavors I thought I wanted to put in. I am still fiddling with the amounts, but the following made a really tasty jam, perfect for eating with my sourdough bread and Brie or topping some lavash and feta.

Carrot Jam – Morabye Haveej

2 cups water

2 cups sugar

5 large carrots, shredded

1 dried lime, pierced 3 to 4 times

¼ tsp cardamom

1 Tbsp orange blossom water


Place the sugar and water in a heavy bottomed pot, cover and bring to a boil.  Add the carrots and lime and return to a boil.  Reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.

Add the cardamom; cook, uncovered, up to ½ hour more, stirring occasionally, until most of the liquid has evaporated.  Turn off the heat and add the orange blossom water.  Cool completely in the pot. 

Transfer to a half-pint jar.   The jam will keep in the refrigerator up to 4 weeks.


Makes 8 ounces of jam.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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