A Symphony of Color and Flavor: Homemade Carrot Jam with Rose Petals

Carrot jam, known as Morabba-ye Havij in Persian, is a bright, fragrant, and delicious preserve that brings both beauty and flavor to your breakfast table. Made with fresh carrots, sugar, lemon juice, and aromatic cardamom or rose water, this homemade jam is a favorite in many Iranian households. If you’re looking to add a unique and colorful touch to your breakfast, brunch, or even dessert spreads, this carrot jam recipe is exactly what you need.

In this step-by-step guide, we’ll show you how to make traditional Persian carrot jam at home. Whether you’re new to jam-making or a seasoned home cook, this recipe is simple, rewarding, and packed with flavor.

What Is Carrot Jam?

Carrot jam is a sweet preserve made from grated carrots, sugar, and natural flavorings like cardamom, rosewater, or vanilla. It’s often served with bread, butter, or cheese during breakfast in Persian culture. Its beautiful orange color and sweet, aromatic taste make it a standout among homemade jams.

Why You’ll Love This Homemade Carrot Jam

• ✅ Simple Ingredients: All you need are carrots, sugar, lemon juice, and a few spices.

• ✅ Naturally Vibrant Color: The rich orange hue comes directly from the carrots—no artificial coloring needed.

• ✅ Customizable: You can adjust sweetness, spices, or even add orange zest for a citrusy twist.

• ✅ Vegan and Gluten-Free: Naturally plant-based and allergy-friendly.

• ✅ Perfect Gift Idea: Homemade jams make charming, heartfelt gifts.

Ingredients You’ll Need

Here’s what you’ll need to make about 2–3 jars of carrot jam:

• 🥕 Carrots – 500 grams (around 4 cups grated)

• 🍬 Sugar – 400–500 grams (adjust to your sweetness preference)

• 🍋 Fresh lemon juice – 2 tablespoons

• 💧 Water – 2 cups

• 🌹 Rose water – 2 tablespoons (optional but traditional)

• 🌱 Cardamom pods or ground cardamom – 1 teaspoon

• 🍊 (Optional) Orange zest – 1 tablespoon, for extra citrus flavor

Tools You’ll Need

• Grater or food processor

• Medium or large pot

• Wooden spoon

• Sterilized jars with lids

• Fine strainer (optional for smooth texture)

Step-by-Step Instructions

Step 1: Wash and Grate the Carrots

Start by washing and peeling the carrots thoroughly. Use a fine grater or food processor to grate them into small, thin shreds. The thinner the carrots are shredded, the faster they will cook and absorb syrup.

Step 2: Cook the Carrots

In a large saucepan, combine the grated carrots with 2 cups of water. Bring it to a boil, then reduce heat and simmer for about 10–15 minutes, or until the carrots become soft but not mushy.

Step 3: Add Sugar and Flavorings

Add the sugar gradually while stirring. Let it dissolve completely into the water and carrots. At this stage, add cardamom (pods or ground), and continue to cook on medium heat.

Let the mixture simmer gently for about 30–40 minutes, stirring occasionally. The syrup will begin to thicken, and the carrots will become translucent.

Step 4: Add Lemon Juice and Rose Water

Add the fresh lemon juice and rose water during the last 5–10 minutes of cooking. The lemon juice prevents crystallization of the sugar and helps preserve the jam. Rose water adds a floral aroma that’s iconic in Persian cuisine.

If you’re adding orange zest, now is the time to stir it in.

Step 5: Test for Doneness

To check if your carrot jam is ready, spoon a little of the syrup onto a cold plate. If it holds its shape and doesn’t run, the jam has reached the right consistency. Keep in mind the jam will thicken more as it cools.

Step 6: Jar and Store

Turn off the heat and let the jam cool slightly. Pour it into sterilized glass jars while still warm. Seal the jars tightly and let them cool at room temperature before refrigerating.