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

Directions

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.

Enjoy!

Makes 8 ounces of jam.