GLUTEN-FREE PERSIAN CARROT JAM – Moraba-ye Havij
When I came across the idea of this Carrot Jam - Moraba-ye Havij - I was really quite delighted.
Apparently, it’s been made in the Middle East since the twelfth century. But for me, the thought of the humble carrot – one of our most familiar and everyday vegetables – being sweetened up, spiced up and tweaked up with citrus, had a sure ring of novelty and promise.
Nor did it disappoint. The kilo of carrots required grated themselves in an instant in the handy food processor - glory be! And with the jam barely bubbling away on the stove, the scent of cardamom drifting through the kitchen was divine too.
Even better, I found the end result not only makes a fine alternative to marmalade, it’s a delicious accompaniment to grilled or roast meats and an unusually good partner to serve with cheese.
What a nice turn up for a humble vegetable!
Jan
PERSIAN CARROT JAM – Moraba-ye Havij
Makes 4 x 250ml jars
Start this recipe the day before
1 kg organic carrots, peeled, trimmed and grated
700 gm raw caster sugar or brown sugar
2 lemons, juice and zest
8 cardamom pods, seeds extracted and coarsely ground, pods discarded
1 teaspoon cinnamon
1 teaspoon salt
700 ml orange juice (approx. 8 large oranges)
1 lime, juice and zest
1-2 tablespoons rosewater (or orange-flower water)
Dried rose petals (optional)
Add grated carrots, sugar, lemon juice and zest, cardamom, cinnamon and salt to a pot and stir well to incorporate. Refrigerate overnight.
Place the pot over a low heat, stir in the orange juice, and very gently bring to the boil. This is said to prevent sugar crystals from forming during cooling.
Once the sugar is melted, increase the temperature to bring the carrots to a very slow boil. Cook for around an hour and a half, stirring occasionally, or until the carrots are cooked and the liquid reduced. Add the lime juice and zest and stir well.
Continue cooking, stirring regularly to ensure the jam is not sticking to the bottom of the pan. Continue until the carrots are slightly translucent, have turned a deeper colour and the mixture has reached a jam-like consistency. Add the rosewater or orange-blossom water to taste. Mix through dried rose-petals if using.
Spoon into sterilised jars while hot and cover. Keep refrigerated after opening.