After learning all the tips and tricks (and rules) to preserve food properly, I felt confident about experimenting with jam, being something I’ve been wanting to make for a long time. Instead of relying on traditional flavours I decided to think out of the box big time and try a Persian inspired jam with budget-friendly ingredients: carrots, citrus, cardamom and other spices. It’s very easy to make but it is important to comply with a few basic rules: perfectly clean jars, new lids, fresh ingredients and clean edges. My version features a very iconic Persian flavour, rose water, but you could pimp it even more by adding a pinch of saffron, another glorious Iranian staple, unfortunately is quite expensive. I assure you that this jam will bring your bread and butter to a whole new level.
6-8 Jars
Ingredients
- 1 kg of carrots, finely peeled
- 1 kg of jam sugar
- 1 lt water
- 1 orange and 2 limes, zest and juice
- 6-8 cardamom pods
- 1 cm cinnamon stick
- 2-3 Jamaican peppercorns
- 2 tablespoons rose water
You will need
- 1 big pot, 1 knife, 1 grater, 1 peeler
- jars (new or recycled), new lids, 1 spoon
Either if you are using new or recycled jars you must rinse them thoroughly under hot water after scrubbing them with soap. Do the same with your necessarily new lids and leave them to air dry on a clean tea towel. Do not wipe them.
In a big pot add 1 litre of water. Peel and finely grate the carrots: for texture’s sake it’s important that you grate them instead of mashing or blending them. Toss them in in the pot along with 1 kg of jam sugar (it contains pectin, a gelling agent). Add the juice of two limes and one orange. Add the citrus’s peel cut into fine stripes. Mix well.
Prepare a muslin bag for the spices: it’s a piece of cotton fabric in which you encase your spices so that it will be easier to fish them out once the jam is cooked) If you don’t have it, you could either use a tea ball strainer or empty a tea bag of its leaves and fill it with your blend of crushed spices. Bash 6-8 green cardamom pods along with a small piece of cinnamon stick and a 2-3 Jamaican peppercorns. Carefully place them in your bag and tie it up with the tea bag thread or a piece of twine.
Toss it in the pot and let it infuse the jam mixture for about 1 hour stirring delicately from time to time. It will be ready when a tablespoon of boiling jam poured on a cold plate will run smoothly over the surface without dripping off. If it’s too runny cook it a little more. When it’s done add one or two tablespoons of rose water, a very Persian flavour.
Fish out the muslin bag and fill your clean jars quickly while the jam is still piping hot (be careful and wear heat-proof gloves). Leave a little room between the jam and the lid. Check the jar’s edges: they must be clean. Screw the lid tightly and quickly turn the jar upside down to allow the self-pasteurization process for at least 10 minutes. Store your jam jars in a cold, dry place and eat them within one year. Opening the jars should be hard and you should hear a “pop” when unscrewing the lid: if they open really easily, you spot mould or it smells funny something went wrong, don’t eat it. Once opened, keep it in the fridge for a maximum of two weeks.
Best comments from You Tube Homemade Persian Jam : Sweet Carrots & Spicy Cardamom !
S. White: “Great tip regarding the tea bag! Could be used for savory dishes as well. Thanks Alex!”
The Chiappas: “Swing by with some to eat with our meat loaf recipe. we could use this instead of our chili jam”
ghaida h: “You keep amazing me with your boldness in trying different things. I have Persian roots. My mom used to make us lots of carrot jams. And always with cardamom and saffron. Tastes amazing. Great job”
14 responses to “Homemade Persian Jam: carrots and spicy cardamom Recipe”
I have noticed you don’t monetize your site,
don’t waste your traffic, you can earn additional cash every month because you’ve got high quality content.
If you want to know how to make extra $$$, search for: Mertiso’s tips best adsense
alternative
I think they have a different purpose.
I made this last year and since then I am asked all the time when am I going to make it again. It is a fabulous and really different type of chutney and jam. We don’t need to worry about putting it in the fridge after opening once we open a jar it is soon finished.
Can this jam be water processed to preserve it for longer
Sarkari Ujala 2024 is an initiative by the Indian government aimed at promoting energy-efficient lighting solutions. The program, part of the broader UJALA (Unnat Jyoti by Affordable LEDs for All) scheme, focuses on distributing LED bulbs at subsidized rates to households across India. In 2024, the initiative is expected to enhance accessibility to affordable LED lighting, contributing to significant energy savings and reducing electricity bills for citizens. The scheme supports the government’s goal of increasing the adoption of energy-efficient technologies, reducing carbon emissions, and fostering sustainable development by encouraging the use of eco-friendly lighting solutions.
https://sarkariujalaa.org/ is an initiative aimed at providing affordable and sustainable lighting solutions across India. By promoting energy-efficient LED bulbs, the program seeks to enhance access to electricity, reduce energy costs for households, and contribute to environmental sustainability, empowering communities and improving living standards nationwide.
The sarkari ujala resultResult refers to the outcomes of the government’s Ujala scheme, aimed at providing energy-efficient LED bulbs to households at subsidized rates. This initiative promotes energy conservation and reduces electricity bills. Results typically include data on distribution, savings achieved, and the scheme’s impact on electricity consumption nationwide.
Love how creative this recipe is Carrot jam with cardamom and rose water sounds so unique, and the step-by-step tips make it feel very doable. I like saving inspiring recipes and food techniques to revisit later, and tools that help download slideshare PPT for free are handy when organizing ideas offline.
Wow, that carrot and cardamom jam sounds amazing and so creative! It makes me want to try making my own. I’m always looking for ways to make my food pics look better, maybe I’ll try photo editor ai on my jam photos!
Carrot jam with cardamom and rose water — what a beautifully unexpected combo, Alex! The rose water tip is gold. I make cooking videos for my food blog too and I have been using Bernini AI to generate quick B-roll shots like the steam rising from the jam pot. Going to try the saffron version next, thanks for the inspiration!
Carrot jam with cardamom and rose water is such a beautiful combo, Alex! The rose water tip is gold. I make cooking videos for my food blog too and I have been using Bernini Video to generate quick B-roll shots like steam rising from the jam pot. Going to try the saffron version next, thanks for the inspiration!
The cardamom and rose water twist sounds beautiful, such a fragrant take on a classic jam. Thanks for walking through sterilizing and the water bath step, that detail is what gives me confidence to start canning at home. I recently used Unblur Image to clean up some old family recipe scans before printing them for a cookbook project I’m working on.
I love how you balance the cardamom in this jam — it really makes the carrot sing. The pasteurization tips are super useful since I always worry about mold in homemade preserves. I run a small food blog and use video2x to upscale my old kitchen footage so it looks crisp on modern screens.
I love how you balance the carrot sweetness with that hit of cardamom and rose water. I tried a small batch last weekend and the sterilization tips made such a difference for shelf life. For anyone curious about other food-tech side projects I’m tinkering with, my notes live on my duoduo Sanity profile. Thanks for sharing the preserving method!