Morabaa Haveej-Carrot Jam Rose Water & Lime Juice

Annacia *

By
@Annacia

Persian Carrot Jam with Rose Water and Lime Juice. Use as you would any other jam. It's delicious used in thumbprint cookies. Originally found on: farhangsara.com


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Rating:

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Serves:

Makes 5-8 jars of jam (depending on the size of your jars)

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 kg
small fresh carrots (not "baby" carrots)
1/2 c
fresh lime juice
1 kg
white sugar
1 pkg
jam pectin
1/2 c
rose water

Directions Step-By-Step

1
Wash and peel carrots, then grate them. A food processor can be used for this. Place in a large non-stick pot.
2
Add the grated carrot, lime juice and sugar to the biggest pot you own (you want it to be big enough that the jam only fills up half the pot).
3
Put over a medium heat and stir continuously until all the sugar has melted. Cover and boil over a medium heat for 30 minutes.
4
Remove the lid and add the jam pectin. Boil for a further 10 minutes. Add the rose water and boil for a further 5 minutes.
5
To test whether the jam is ready do the set test. To do this: place a teaspoon full of the jam (preferably not a chunky fruity bit) on a saucer and put in the freezer for about 30-40 seconds. Take it out and run your finger through it. If the jam crinkles then it is ready. If it doesn't then boil the jam for a further 5 minutes and try the test again.

Once you have a successful set test remove the jam from the heat.
6
Add rose-water and mix well. Cook for another 2 minutes.
7
Wash your empty jars in warm soapy water and rinse well. Put the jam in them and screw the lids on tightly.
8
Line a big saucepan with tea towels (so the glass jars don't touch the bottom or sides) or use a canner with a rack and add the jars full of jam. Cover with cold water and bring to the boil. Boil for 20 minutes to sterilize.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: Middle Eastern