recipe for cooking delicious carrot jam with Iranian saffron

This delicious and fragrant jam called delicious carrot jam with Iranian saffron is a delicious Iranian jam that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron site.

ingredients :

Finely grated carrots = 1 kg
Sugar = 1 kg
rosewater = 100 mg
cardamom = 10 pcs
Saffron = 1/8 teaspoon (use dry)
Vanilla = as needed (if it is sugary, 1 teaspoon / and if it is pure vanilla 1/8 teaspoon)
Cinnamon stick = 1 piece
Nutmeg = 1 pence (as needed)
Lemon juice = 1 tablespoon
Pepper powder = a little (if desired)

Instruction :

To prepare the carrot jam, grate the carrots from the night before and put them in an enamel pot and pour the cardamom inside it and pour sugar on it and without stirring it, put the lid on it and slowly put the pot aside until When you want to cook carrot jam.

After about 12 hours, put the lid on the pot and put it on a very low heat and let the sugar slowly melt and cook the carrots slowly from below, which takes about an hour, you can use a flame spreader ( Do not add sugar) In this method of cooking carrot jam, water is not needed and the jam itself melts water.

Finally, add lemon juice or lemon essence to the jam and after ten minutes, cinnamon stick, saffron, rose, nutmeg and vanilla (1/4 teaspoon red pepper, if desired, do not worry, your jam will be spicy Pour it and remove from the heat, and it is better to keep it in the same pot for 24 hours, but do not put the lid on it and put a large, heavy towel on the pot so that it does not sweat when it cools down, and after it cools down, Be sure to pour the unsweetened jam into small, clean jars and refrigerate, being careful not to separate the cardamom and cinnamon sticks from the jam.

Points:
You can also use fresh slices of orange peel in carrot jam (about 1/2 cup) or two tablespoons of it dry, which of course should be boiled and put in cold water for a few hours and changed regularly. Use its water.
Boil orange peel in water 3 times to remove their bitterness.
Sliced almonds and pistachios are also great in carrot jam and make the jam beautiful. If you want to add a tablespoon of each to the jam late in the cooking.
If the carrot jam is cooked on a low and uniform heat, it will not crack.
If it is sugary, put the jam back on the heat, boil it with 100 mg of ordinary water for five minutes and remove from the heat. After cooling, pour into a bowl and set aside.
It is better to make jams in an enamel dish and use a wooden spoon to make it more colorful.
It is better to keep the carrot jam in the same pot for 24 hours after cooking, so that if it becomes sugary, boil it again with a little water or rose water.

recipe for cooking delicious carrot jam with Iranian saffron