Moraba Havij- Carrot Jam

Making home made carrot jam is very popular in Iran and Middle East. Morabba is an Arabic word for jam.

In my country Iran, Carrot jam is one of the most popular and utterly delicious jams. In Iranian breakfast, this jam is eaten for breakfast along with bread and butter and cup of tea and it goes well with toast topping too.

In Iran, we make different types of jam with fruits, vegetables and flowers such as: watermelon rind jam, pumpkin jam, lemon/orange jam, fresh pistachio skin jam. Eggplant (aubergine), cheery , rose petal, strawberry, barberries, apple, quince, grapes, orange/lemon peel jam and ……

Carrot is called Havij هویج in Farsi language and carrot jam is morabba-ye Havij مربای هویج.

Carrot jam, can be made with orange or with pistachio and almonds. It is flavoured with different things such as: cardamom, rose water or vanilla.

It is very easy recipe to follow and no need to special technique or equipments.

It is very easy to prepare this jam and no need to special technique or equipment.

Carrot jam is jam but perhaps not the jam as you know. It is like soft candied jam (if you use grated carrot). But at the end of the day, still You can use this delicious jam in exactly the same way as other jam..  You can spread this flavoured carrot orange jam on hot buttered toast bread, or for topping cakes or cookies, tart, waffles, scones, kulcha کلوچه, pitta bread, Lavash naan نان لواش or tortilla.

This jam with a thick consistency, gorgeous vibrant colour and with combination of carrot with orange zest, cardamom, and rose water is just heavenly delicious.

Carrot & Orange Jam

  • 1 kg carrots, peeled and finely grated
  • 1 kg white sugar
  • 1 litre water
  • 2 orange zest and juice
  • 2 gelatin sheets
  • 1 tbsp rose water (Golab)
  • 8-10 cardamom pods, lightly crushed to keep open the pods or ½ tsp cardamom powder
  1. Wash carrots, peel and grate carrots.



  2. If you do not like to grate the carrots, no worries. Simply cut them into round shape or any shape you like.



  3. Place grated carrots, orange zest, orange juice, sugar



  4. water and cardamom pods in a large pot.



  5. Gently stir and boil it over high heat for 1 hour and 15 minutes or until most of the liquid have been evaporated (but not totally) and carrot cooked, soft and The consistency should be quite liquid: Actually, while jam is hot, it will seem runny, but wait until jam cool down, as jam takes a while to cool and set.



  6. Then, Remove from the heat. Leave 2 gelatine sheets in cold water for 5 minutes and then add them along with 1 tablespoon of rose water, to the carrot jam. Stir gently.



  7. Adding gelatine sheets would give vibrant and shiny colour to jam, it is a good thickener for jam and helps to prevent the growth of bacteria. ( how ever if you have no access to gelatine sheets, you may use 2tbsp lemon juice instead.



  8. Allow the carrot jam cool in room temperature. Store carrot jam in sterilised container or
    glass jar. You can keep it in the fridge for months.



مربای هویج و پرتقال

مربا در زبان انگلیسی (جم ) گفته میشه. تهیه مربا در ایران بسیار رایج هست ویکی از اجزای مهم صبحانه ایرانی محسوب میشد . مربا یک کلمه عربی بوده که وارد زبان فارسی شده است. برابر فارسی مربا (پرورده) می‌باشد و به هر چیزی که در شکرعسل و شیره انگور پرورش یافته باشد مربا گفته میشود.

در ایران مرباهای مختلفی با میوه و سبزیجات تهیه میشود. مثل مربای پوست هندوانهمربای کدوتنبلمربای پرتقال و

مربای گل محمدیمربای توت فرنگ سیب به انگورمربای پوست پرتقال لیمومربای پوست پسته- مربای بادمجانالبالو

هویج در انگلسی (کروت) گفته میشه و یکی از مرباهای پرطرفدار می باشد. مربای هویج رو با طعم های مختلف درست میکنن.

مثلن در بعضی از دستور تهیه ها مربای هویج با خلال پسته و بادام درسته میشه

و با وانیلهل یا گلاب طعم دار میشه. برای تهیه ی این مربای خوشمزه نیازی به تکنیک خاص یا وسایل ویزه ای نیست. مربای خوشمزه هویج را میتوان با نان تست و کره صرف کرد – میتوان روی کیکبیسکویتتارتواقل و کلوچه گذاشت و میل کرد یا یک لقمه ی گرم و نرم با نان سنتی لواش /تافتون/ کره و مربای هویج درست کردو

این مربای واقعن لذیذ با غلظت مناسب و رنگ براق و زیبای نارنجی ترکیبی هست از هویح – پوست پرتقالگلاب و هل.

مواد لازم

یک کیلو گرم هویج شسته – پوست گرفته و رنده ی خیلی ریز شده

یک کیلو گرم شکر سفید

یک لیتر آب

دو عدد پرتقال

دو ورقه ژلاتین

یک ق غ گلاب

نصف ق چ پودر هل

طرز تهیه

هویح ها را شسته و پوست میگیریم. با قسمت ریز رنده تمام هویج ها را رنده می کنیم. اگر دوست ندارید به صورت رنده شده از هویح ها مربا درست کنید می‌توانید به صورت حلقه های ظریف و با با کاترهای شکل دار آن‌ها را خرد کنید.

پوست پرتقال ها را هم رنده ریز می‌کنیم و آب پرتقال ها را هم میگیریم. حالاهویج رنده شده پوست پرتقالشکر آب و هل را داخل یک قابلمه ی بزرگ می ریزیم. با یک قاشق مواد را با هم مخلوط میکنیم.

حرارت را بالا برده و مربا را با حرارت بالا و به مدت یکساعت یا یکساعت و  پانزده دقیقه می پزیم یا تا زمانی که مربا به غلظت کافی رسیده و بیشتر آب مربا کشیده شده و به شهد افتاده باشد و غلیظ شده باشد:  ولی دقت کنید شربت مربا کاملن بخورد آن نرود چون  شهد مربا تازمانی که گرم و داغ هست  آبکی دیده میشود ولی وقتی مربا کاملن سرد شد شهد خودرا گرفته وغلیظ میشود بنابراین دقت کنید کاملن شربت مربا بخورد آن نرود.. تا زمان پخت مربا گاهگاهی هم مربا را می بایست هم بزنیم.

وقتی مربا آماده شد آن را از روی حرارت برمی داریم. دو ورقه ی ژلاتین را به مدت 5 دقیقه داخل آب سرد قرار داده و وقتی نرم شدند ورقه ها را همراه با یک ق غ گلاب به مربا اضافه میکنیم و کل مربا را خوب هم می زنیم.اضافه کردن ورقه ژلاتین هم مانع کپک زدن و شکرک زدن مربا شده و هم باعث براق شدن و غلیظ شدن مربا میشود. اگر مایل به استفاده از ورقه ژلاتین نیستید از2 ق غ آب لیمو استفاده کنید. مربای آماده شده سرد کنید و در بطری های شیشه‌ای استرلیزه شده و در یخچال برای چندین ماه نگه داری کنید.

 

Breakfast, Dessert
Iranian
jam, marmalade, carrot jam, carrot and orange jam, Iranian carrot jam, cardamom, carrot, orange,

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

9 thoughts on “Moraba Havij- Carrot Jam

  1. Rozina, I am intrigued by this recipe. I am not fond of carrots, but the combination of carrots and oranges sounds good. I want to try this! Thank you for sharing. I’m enjoying learning more about Persian cuisine through your blog.

    Like

    1. Yes Jane I know, many people do not like carrots but combination of carrots with orange zest and juice with spices, create something that it;’s delicious on buttered bread with cuppa tea or coffee 🙂

      Like

    1. Just like other jams or marmalades, as i mentioned at the begining of my post, you use it with buttered bread, biscuites, topping tarts,….

      Like

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