Carrot Jam Recipes

EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)

Steps:

• Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.
• Bring to the boil and simmer for 5 minutes with the lid on.
• Add the sugar and saffron if using and stir until the sugar has dissolved.
• Finely grate the lime zest and stir in.
• Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
• Add the juice of the limes and lemon about ten minutes after adding the sugar.
• Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.
• Spoon into sterilised jars whilst hot and cover.
• Will keep in the fridge for several weeks.

CARROT CAKE JAM

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

CANADIAN SPICED CARROT JAM

Steps:

• Place all the ingredients in a saucepan.
• Slowly bring to a boil over medium low heat, stirring constantly. Then, stirring often, cook over low heat 30 to 40 minutes, or until mixture is as thick as jam.
• Pour into prepared jars leaving a 1/4" headspace.
• process jars in a
• boiling water bath for 10 minutes. Adjust time according to your altitude.