Iranian Orange Carrot Jam Recipes
IRANIAN ORANGE CARROT JAM
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.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time P3DT1h
Yield 4 jars
Number Of Ingredients 8
Steps:
- Brush the oranges under hot water; dry them.
- Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
- In a large bowl place zests in sugar; add orange flower water.
- Set overnight.
- 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.
- Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
- remove from heat; let cool to room temperature.
- On third day grind saffron with sugar; grind to a powder.
- Add 3 tablespoons hot water; pour over mixture.
- Bring to a boil a final time; skim foam.
- Pour into hot sterile jars.
Nutrition Facts : Calories 912.9, Fat 1.5, SaturatedFat 0.2, Sodium 183, Carbohydrate 231.3, Fiber 15.6, Sugar 206.8, Protein 5.7
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