Iranian Orange Carrot Jam

1. 1

   Brush the oranges under hot water; dry them.

2. 2

   Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.

3. 3

   In a large bowl place zests in sugar; add orange flower water.

4. 4

   Set overnight.

5. 5

   Next day add 2 cups water and boil sugar to dissolve sugar.

6. 6

   Remove the zests from liquid; set aside.

7. 7

   Boil liquid and cook 20 minutes; add orange zest.

8. 8

   Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;

9. 9

   remove from heat; let cool to room temperature.

10. 10

    On third day grind saffron with sugar; grind to a powder.

11. 11

    Add 3 tablespoons hot water; pour over mixture.

12. 12

    Bring to a boil a final time; skim foam.

13. 13

    Pour into hot sterile jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.