My husband was talking about carrot jam last week, so I searched and found a nice Iranian recipe for Morabba Haveej. The recipe I chose was from a website that I really like, however the recipes are not from the same part of Iran my husband is from and he is often shocked to see a dish he had never heard of before. (like green bean pancakes KooKoo-yeh Loobia-Sabz) Not sure if he would like this version of carrot jam, I cut the recipe down to size. The original can be found here: http://www.farhangsara.com/moraba-havij.htmlI used:
4 grated carrots
1 cup jam sugar
1 1/2 cups water
Bring to boil for 20 min until thick.
Add:
2 Tbs rose water
Cook 2 more min and then jar.
I left out the lime juice because the jam sugar has citric acid in it already.
This jam was so good, sweet, sour and rosy. I think when I make it next time i will use normal sugar and less of it. My husband thinks its too rosy, but likes the sweetness. But then he was eating it right out of the jar, so it has to be good!
