Orange and Carrot JamTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 3 days
Cooking time: 1 hour in several stages
Difficulty: Easy
Nutritional values
per 100 g
Energy:132 kcal
Proteins:0.7 g
Fats:0.1 g
Carbohydrate:33.4 g
Fibers:1.9 g
Sugar:30.2 g
Cholesterol:0 mg
Sodium:25.8 mg
Calcium:27.3 mg
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Bitter Orange Jam
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1000
g
carrots
700
g
sugar
30
ml
orange flower water
5
ml
cardamom seed
2
ml
saffron
METHOD
- Brush the oranges under hot water; dry them and remove the peels. Cut the zest into thin strips (leaving on the white part).
- Blanch the zests for 3 minutes in boiling water to remove the bitterness. Change the water and repeat the process.
- In a large bowl, place the zests in the sugar, add the orange flower water and let sit overnight.
- The next day, add 500 ml (2 cups) water to the bowl to dissolve the sugar. Remove the zests from the liquid and set aside.
- Boil the liquid for a few minutes. Add the orange zests and cook for 20 minutes.
- Meanwhile, peel and grate the carrots. Add them to the orange zest mixture and continue cooking for 3-4 minutes. Remove from the heat. Let rest at room temperature.
- The next day, add the cardamom and boil again for 20 minutes, then set aside.
- On the third day, place the saffron and a pinch of sugar in a mortar and grind to a powder. Add 2-3 tbsp. hot water and pour the mixture into the jam. Boil a final time, skim the surface and pour the jam into hot sterilized jars.
CHEF'S NOTES
Hemela Pourafzal of the Byblos Restaurant makes jams almost every day. For us in Iran, it's more than a tradition, it's a daily ritual. Jam is eaten with a spoon, followed by a sip of tea.
