Making jam or as we say in Farsi: Morabba مربا in Iran is very popular. Morabba is an Arabic word for jam. In Iran, morabba refers to sweet preserves or jams. In Iran, we make different types of jam with fruits, vegetables and flowers such as: watermelon rind jam, pumpkin jam, lemon/orange jam, fresh pistachio skin jam. Eggplant (aubergine), cheery , rose petal, strawberry, barberries, apple, quince, grapes, orange/lemon peel jam and ……
Carrot is called Havij هویج in Farsi language and carrot jam is called morabba-ye Havij مربای هویج.
Carrot jam is one of the most popular jams in Iran. In Iranian breakfast, combination of jam, cheese (Feta), butter, fresh warm bread such as Lavash or Barbary naan bread with Persiann tea is a MUST.
Carrot jam, can be made with orange or with pistachio and almonds. It is flavoured with different things such as: cardamom, rose water or vanilla.
It is very easy recipe to follow and no need to special technique or equipments.
It is very easy to prepare this jam and no need to special technique or equipments.
You can try this delicious flavoured carrot orange jam on hot buttered toast bread, or for topping cakes or cookies, tart, waffles, scones, kulcha, pitta bread, Lavash naan bread or tortilla.
This jam with a thick consistency, gorgeous vibrant colour and with combination of carrot with orange zest, cardamom, and rose water is just heavenly delicious.
Carrot & Orange Jam
- 1 kg carrots, peeled and finely grated
- 1 kg white sugar
- 1 litre water
- 2 orange zest and juice
- 2 gelatin sheets
- 1 tbsp rose water (Golab)
- 8-10 cardamom pods, lightly crushed to keep open the pods or ½ tsp cardamom powder
- Wash carrots, peel and grate carrots.
- If you do not like to grate the carrots, no worries. Simply cut them into round shape or any shape you like.
- Place grated carrots, orange zest, orange juice, sugar
- water and cardamom pods in a large pot.
- Gently stir and boil it over high heat for about 1 hour or until most of liquid evaporated. Stirring occasionally.
- Remove from the heat. Leave 2 gelatin sheets in cold water for 5 minutes and then add them along with 1tablespoon of rose water, to the carrot jam. Stir gently.
- Adding gelatin sheets would give vibrant and shiny colour to jam, is a good thickener for jam and helps to prevent the growth of bacteria. ( how ever if you have no access to gelatin sheets, you may use 2tbsp lemon juice instead.
- Allow the carrot jam cool in room temperature. Store carrot jam in sterilised container or
glass jar. You can keep it in the fridge for months.