morabaa haveej-carrot jam rose water & lime juice
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: http://www.farhangsara.com
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yield
serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For morabaa haveej-carrot jam rose water & lime juice
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1 kgsmall fresh carrots (not "baby" carrots)
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1/2 cfresh lime juice
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1 kgwhite sugar
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1 pkgjam pectin
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1/2 crose water
How To Make morabaa haveej-carrot jam rose water & lime juice
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1Wash and peel carrots, then grate them. A food processor can be used for this. Place in a large non-stick pot.
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2Add 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).
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3Put over a medium heat and stir continuously until all the sugar has melted. Cover and boil over a medium heat for 30 minutes.
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4Remove the lid and add the jam pectin. Boil for a further 10 minutes. Add the rose water and boil for a further 5 minutes.
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5To 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.
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6Add rose-water and mix well. Cook for another 2 minutes.
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7Wash your empty jars in warm soapy water and rinse well. Put the jam in them and screw the lids on tightly.
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8Line 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.
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