Moraba-ye Haveej - Persian Carrot Jam

Ingredients:
5 cups carrots, peeled and shredded, or pureed when cooked
4 cups sugar
2 cups water
2 tablespoons slivered orange peel (to remove bitterness add cool water, boil for 3- 4 minutes,
discard water, repeat 2-3 times) I added the orange pulps too
Juice of 1-2 lemons/limes (I used juice of 2 limes)
5-6 cardamom or 1/3 teaspoon crushed (I used whole, I like to remove them afterward)
1-2 tablespoons rose water *optional
Method:

1. Place sugar and water in a heavy bottom medium size non-stick pan, stir and bring to boil on
high heat. Boil for 5 minutes, add carrots and orange pulp, boil on high to medium heat and
stir frequently.
2. Remove foam if necessary and don't cover the pan. Cook for 45 minutes, test to see if the
sugar and water content is thick enough.
3. To test this, take a spoon of the liquid and wait till it becomes a little cooler to the touch. You
don't want to burn your fingers. Then, with your index finger take some of the liquid and
hold it between your index and your thumb for a second, then separate them. If there's a
sticky, syrupy feel between the two fingers, then it has reached the desired level of thickness.
However, if it seems too watery, then it is not ready yet and let it cook for another 10-15
minutes on high heat.
4. In the last ten minutes of cooking add the lemon juice, cardamom and rose water. Making
jam requires some patience and time.
Pour the jam into a clean, sterilized and dry glass jar, let it cool, close the lid tightly and refrigerate
when cool enough. Serve with butter, cream cheese, thick and creamy yogurt and warm bread. For
more information on canning please see the following site, here .