Iranian Orange Carrot Jam

READY IN: 73hrs
YIELD: 4 jars




  • 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.