Carrot Jam Recipe | Morabaye Havij | igotitfrommymaman.com #persianrecipes
Breakfast,  Condiments,  Uncategorized

Carrot Jam – Morabaye Havij

Carrot jam is one of my favourite jams! Maybe that’s because my Maman used to make it a lot. If you haven’t tried it, I dare you to give it a go!

Carrot Jam Recipe | Morabaye Havij | igotitfrommymaman.com #persianrecipes

Ingredients (for about 1.2kg)

800g / 1.75 lbs carrots

800g / 1.75 lbs sugar

475ml / 2 cups water

60ml / 1/4 cp rose water

15 cardamom pods

1 tbsp lemon juice

1/8 tsp saffron

Method of cooking carrot jam

Grate the carrots and transfer them to a pan. Add the water and bring it to boil. Then let it simmer for 30 minutes over low to medium temperature with the lid on. Stir occasionally.

After 30 minutes add the sugar, saffron and crushed cardamom pods to the carrots. Give it a stir, then increase the heat to bring the mixture to boil once more. Don’t put the lid back on.

Once boiling, reduce the heat to medium. Let it simmer for about another 15 minutes. Then add the lemon juice. It prevents the sugar from crystalising.

Add the rose water 5 minutes later and let the carrot jam simmer for another 5 minutes. The consistency should be quite liquid. Persian jam is usually not as thick as British jams for instance. Also it will firm a bit when cooling down.

If you’re planning on keeping the jam for a few weeks or months, I recommend you sterilise the jars in boiling water or in the oven.

Fill the jars with hot jam, firmly close the lid and let them cool upside down. Enjoy yourself or leave it on your neighbour’s doorstep. 🙂

Carrot Jam Recipe | Morabaye Havij | igotitfrommymaman.com #persianrecipes

Persian Carrot Jam

Course Condiment
Cuisine Persian
Keyword carrot jam, moraba, morabaye havij, quick homemade jam
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Author Hami

Ingredients

  • 800 g carrots (1.75 lbs)
  • 800 g sugar (1.75 lbs)
  • 475 ml water (2 cups)
  • 60 ml rose water (1/4 cup)
  • 15 cardamom pods
  • 1 tbsp lemon juice
  • 1/8 tsp saffron

Instructions

  1. Grate the carrots and transfer them to a pan. Add the water and bring it to boil. Then let it simmer for 30 minutes over low to medium temperature with the lid on. Stir occasionally.

  2. After 30 minutes add the sugar, saffron and crushed cardamom pods to the carrots. Give it a stir, then increase the heat to bring the mixture to boil once more. Don’t put the lid back on.

  3. Once boiling, reduce the heat to medium. Let it simmer for about another 15 minutes. Then add the lemon juice. It prevents the sugar from crystalising.

  4. Add the rose water 5 minutes later and let the carrot jam simmer for another 5 minutes. The consistency should be quite liquid. Persian jam is usually not as thick as British jams for instance. Also it will firm a bit when cooling down.

  5. If you’re planning on keeping the jam for a few weeks or months, I recommend you sterilise the jars in boiling water or in the oven.

  6. Fill the jars with hot jam, firmly close the lid and let them cool upside down. Enjoy yourself or leave it on your neighbour’s doorstep. 🙂

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Persian Carrot Jam! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by!

Carrot Jam Recipe | Morabaye Havij | igotitfrommymaman.com #persianrecipes

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