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. 🙂