Iranian Orange Carrot Jam

May 21, 2023May 21, 20230 2

Sweet and tangy Iranian Orange Carrot Jam recipe

by The Chefin Jam

Prep

30 min

Cook

120 min

Ready In

150 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

23g

Fat

The Orange Carrot Jam is a traditional Iranian jam made by combining freshly grated oranges and carrots with sugar and spices. The combination of citrusy and sweet flavors with the beta-carotene-rich carrots creates a unique taste and a beautiful color that makes it stand out from other fruit jams. This jam is perfect for those who love to experiment with new and exotic flavors or are looking for creative ways to add more fruits and vegetables to their diet. The Orange Carrot Jam is an excellent addition to any breakfast table or can be used as a glaze or marinade for meat dishes.

Instructions

1.	Wash the oranges and carrots, then trim the ends and grate.
2.	In a large pot, combine the grated oranges and carrots with sugar, orange flower water, cardamom seeds, saffron, and water.
3.	Cook the mixture over medium-low heat for about 2 hours, stirring occasionally or until the jam reaches the desired consistency.
4.	Once done, pour the jam into sterilized jars and let cool before storing in a cool and dry place.

PROS

The Orange Carrot Jam has a unique sweet and tangy taste that is perfect as a spread or topping for your breakfast toast, pancakes, and waffles.

It’s also a good way to add more vegetables to your diet, especially the beta-carotene-rich carrots.

CONS

The Orange Carrot Jam contains a high amount of sugar, which makes it calorie-dense and not suitable for people with diabetes or those watching their sugar intake.

HEALTH & BENEFITS

The Orange Carrot Jam is an excellent source of vitamins C and A from the oranges and carrots.
The beta-carotene in carrots is also essential for maintaining good eyesight, skin, and immune system.

	2 1/4 lbs oranges
	2 1/4 lbs carrots
	24 ounces sugar
	2 tablespoons orange flower water
	1 teaspoon cardamom seed
	1 pinch saffron
	2 cups water
	1 teaspoon sugar