RecipesSauces, Chutneys, Pickles And Jams

Niki’s Persian Carrot Jam Recipe

This delicious recipe for carrot jam comes from Niki Bakes.

Vegetarian
Niki’s Persian Carrot Jam Recipe
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Ingredients

For the recipe:
  • 1kg organic carrots, peeled and finely grated
  • 2 organic lemons, zested and juiced
  • 500g xylitol or stevia
  • 6 cardamom pods, depodded and ground into a fine powder
  • 2 tablespoons Steenbergs Organic Rosewater
  • 900ml water

This delicious recipe for carrot jam comes from Niki Bakes. Niki says: “My dad loves jam. When I was younger, I would watch him enjoy spoonfuls of jam on his toast (and getting it on his moustache!), oh how he enjoyed it!

Strawberry, apricot and sour cherry are his favourites but there is another he also loves…carrot jam. It may sound a little strange but carrot jam is seriously yummy. It’s a Persian jam that is made with rosewater and crushed cardamom seeds. Super fragrant and very easy to make, I will show you the recipe for my Persian carrot jam.

Method

01
1. In a large saucepan, add all the ingredients apart from the water and leave for 2 hours minimum or overnight for best results,
02
2. Now, add you water and place over a medium heat. Stir gently until all your sugar has dissolved. Bring up your mixture to the boil and boil rapidly for an hour at 100 degrees.
03
3. Once reduced considerably, leave to cook for around 1-0-15 minutes then ladle into your sterilised jam jars. Store in the fridge and it will keep for up to 3 weeks.