Carrot, Cardamom & Rosewater Jam

Here is a little exclusive recipe from my cookbook The Saffron Tales : Recipes From the Persian Kitchen – enjoy!

Aromatic carrots jams are very popular in Iran where they are spread thickly on hot toasted and buttered bread and then washed down with small cups of black tea. This delicate floral jam also works wonderfully with cheese so if I have any feta or ricotta lurking about in fridge I often dollop a spoon of that on top of my toast too.  As carrots don’t have a high pectin content, this isn’t a jam that will set firm but rather it will have more of a syrupy or honey-like consistency. As it has a relatively low sugar content it needs to be stored in the fridge and will keep for about a month so it’s best to make it in small batches. This recipe will make enough to fill two or three small jam jars.


400g carrots (around 3 large carrots), peeled and grated

4 cardamom pods

Zest of ½ an orange

500ml water

250g granulated sugar

1 tbsp lemon juice

1 tbsp rosewater


Wash, peel and grate the carrots.

Open the cardamom pods and crush the seeds in a pestle and mortar. Place the seeds and the cardamom shells in a large pot along with the orange zest, water and sugar. Bring to the boil and then turn down the heat and simmer for 10 minutes.

Add the carrots and bring to a rolling boil for 20 minutes until the carrots are soft and the water is syrupy.

While the carrots are cooking, sterilise your jam jars.  Preheat the oven to gas mark 1/ 140C/ 225F then wash the jars and their lids in hot soapy water and place them in the hot oven for about 10 minutes. When they are completely dry, remove them from the oven and leave to cool.

After the carrots have cooked for 20 minutes, reduce the heat, stir through the lemon juice and rosewater and cook for a further 5 minutes. Then take off the heat, carefully pour into the sterilised jars and seal. It is fine to leave the cardamom pods in the jam as they will continue to give it flavour but do remember to set them aside when you are eating the jam.

Leave to cool completely and then store in the fridge and eat within a month.

You can find more delicious Persian recipes in my cookbook The Saffron Tales available on Amazon now


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