Morabaa Haveej-Carrot Jam Rose Water & Lime Juice

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:

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Makes 5-8 jars of jam (depending on the size of your jars)
20 Min
30 Min
Stove Top


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


1Wash and peel carrots, then grate them. A food processor can be used for this. Place in a large non-stick pot.
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).
3Put over a medium heat and stir continuously until all the sugar has melted. Cover and boil over a medium heat for 30 minutes.
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.
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.
6Add rose-water and mix well. Cook for another 2 minutes.
7Wash your empty jars in warm soapy water and rinse well. Put the jam in them and screw the lids on tightly.
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.

About this Recipe

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