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.