Easy Persian Carrot Jam (Moraba-ye Havij)

Step 1

Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.

Step 2

Bring to the boil and simmer for 5 minutes with the lid on.

Step 3

Add the sugar and saffron if using and stir until the sugar has dissolved.

Step 4

Finely grate the lime zest and stir in.

Step 5

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.

Step 6

Add the juice of the limes and lemon about ten minutes after adding the sugar.

Step 7

Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.

Step 8

Spoon into sterilised jars whilst hot and cover.

Step 9

Will keep in the fridge for several weeks.