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Iranian Orange Carrot Jam

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“For Zaar 6 tour. It takes 3 days to make, mostly sitting. I am not sure why but the picture of this looked lovely. I have noticed on Iranian jams they do have a 3 day processing. Iranians eat jam with their tea is what was said.”
4 jars

Ingredients Nutrition


  1. Brush the oranges under hot water; dry them.
  2. Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
  3. In a large bowl place zests in sugar; add orange flower water.
  4. Set overnight.
  5. Next day add 2 cups water and boil sugar to dissolve sugar.
  6. Remove the zests from liquid; set aside.
  7. Boil liquid and cook 20 minutes; add orange zest.
  8. Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
  9. remove from heat; let cool to room temperature.
  10. On third day grind saffron with sugar; grind to a powder.
  11. Add 3 tablespoons hot water; pour over mixture.
  12. Bring to a boil a final time; skim foam.
  13. Pour into hot sterile jars.

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