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.

• Ready In: 73 hrs
• Yields: 4 jars

Ingredients

• 2 1⁄4 lbs oranges
• 2 1⁄4 lbs carrots
• 24  ounces sugar
• 2  tablespoons orange flower water
• 1  teaspoon cardamom seed
• 1  pinch saffron
• 2  cups water
• 1  teaspoon sugar

Directions

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.