Orange and Carrot Jam Recipe
Orange and Carrot Jam
Flavors of Iran
Total time: more than 2 hours

Preparation time: 3 days
Cooking time: 1 hour in several stages

Difficulty: Easy
Chef's Note

Hemela Pourafzal of the Byblos Restaurant makes jams almost every day. For us in Iran, it's more than a tradition, it's a daily ritual. Jam is eaten with a spoon, followed by a sip of tea.

For 4-5 jars

- 1 kg (2 1/4 lb.) oranges
- 1 kg (2 1/4 lb.) carrots
- approx. 700 g (1 lb. 8 oz.) sugar
- 2 Tbsp. orange flower water
- 1 tsp. cardamom seed
- a pinch of saffron

  1. Brush the oranges under hot water; dry them and remove the peels. Cut the zest into thin strips (leaving on the white part).
  2. Blanch the zests for 3 minutes in boiling water to remove the bitterness. Change the water and repeat the process.
  3. In a large bowl, place the zests in the sugar, add the orange flower water and let sit overnight.
  4. The next day, add 500 ml (2 cups) water to the bowl to dissolve the sugar. Remove the zests from the liquid and set aside.
  5. Boil the liquid for a few minutes. Add the orange zests and cook for 20 minutes.
  6. Meanwhile, peel and grate the carrots. Add them to the orange zest mixture and continue cooking for 3-4 minutes. Remove from the heat. Let rest at room temperature.
  7. The next day, add the cardamom and boil again for 20 minutes, then set aside.
  8. On the third day, place the saffron and a pinch of sugar in a mortar and grind to a powder. Add 2-3 tbsp. hot water and pour the mixture into the jam. Boil a final time, skim the surface and pour the jam into hot sterilized jars.
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