Iranian Orange Carrot Jam
Recipe: #16902
January 22, 2015
Categories: Orange, Carrot, Middle Eastern, Canning/Preserving, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"Orange marmalade and carrot jam that takes 3 days to make, mostly sitting. I am not sure why and I think it could be done quicker but I'm writing the recipe as written. The picture of this looked lovely. I have noticed on Iranian jams they have 3 day processing they eat jam with their tea. Yield 4 pints"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (625.2 g)
- Calories 820.1
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 59.8 mg
- Total Carbohydrate - 210.7 g
- Dietary Fiber - 7.8 g
- Sugars - 195.9 g
- Protein - 3.1 g
- Calcium - 141.5 mg
- Iron - 0.8 mg
- Vitamin C - 155.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Brush the oranges under hot water; dry them.
Step 2
Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
Step 3
In a large bowl place zests in sugar; add orange flower water. Set overnight.
Step 4
The next day, add 2 cups water and boil sugar to dissolve sugar. Remove the zests from liquid; set aside. Boil liquid and cook 20 minutes; add orange zest.
Step 5
Meanwhile, finely grate carrots; add to orange mixture; cook 5 minutes; remove from heat; let cool to room temperature.
Step 6
On third day grind saffron with sugar; grind to a powder (I would use powdered sugar with turmeric).
Step 7
Add 3 tablespoons hot water; pour over mixture, then bring to a boil a final time; skim foam.
Step 8
Pour into hot sterile jars.
Tips
No special items needed.
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