If, Like Me, You Have Plenty of Carrots & A Love of North African, Lebanese & Persian Food, Carrot Jam Is A Passion Rich In History & Spices.
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The Story of Persian Carrot Jam
Carrot jam might sound unusual if you’re used to fruit preserves, but in Persian culinary tradition, morabā-ye havij (مربای هویج) has been made for centuries. Its origins stretch back into medieval Persia, where vegetables and even flower petals were often transformed into delightful preserves.
Rather than aiming for a jam that “sets,” this version becomes more like softly candied carrot shreds in a syrup. It’s reminiscent of coarse marmalade in texture — not runny, but not jelled either. What makes it special are its aromatic touches: cardamom, rose, and sometimes saffron elevate humble carrot to something quite exotic.
In Iran, this jam is often eaten at breakfast, paired with bread and fresh cheeses. But its uses are versatile — it works beautifully with cheese, on crackers, dolloped into yogurt, or even alongside grilled meats.
Historical Context and Style – Beyond Persia To Mrs Beeton
Historically, carrot preserves have appeared in various forms, including an Arab recipe recorded in Andalusia that featured honey, ginger, and cloves. Even in the United Kingdom, carrot jam has a history, with recipes featured by figures such as Mrs. Beeton in 1861 and an increase in popularity as a ‘marmalade’ during the rationing of the Second World War.
The Persian approach to carrot jam is characterised by the use of cardamom (my favourite), rosewater (or rose syrup/extract) and optionally, saffron. These spices transform the humble carrot into a complex, floral preserve. Unlike traditional British jam-making, there is no need to achieve a specific setting point; the mixture is simply cooked until the liquid largely evaporates. The resulting consistency is akin to soft, candied carrot pieces or a coarse marmalade, rather than a smooth, spreadable consistency.
8 cardamom pods, lightly crushed (or use cardamon seeds)
500 ml water
500 g golden caster sugar
Pinch of saffron threads (optional)
Zest + juice of 2 limes – Use organic or unwaxed citrus if possible, to avoid unwanted residue.
Zest + juice of 1 lemon
1 tablespoon rose water (Alternatively: 2 tbsp rose syrup or 4–6 drops rose extract)
Method
Combine & soften In a large saucepan (or preserving pan), place the grated carrots, crushed cardamom pods, and water. Bring to a boil, then reduce to a simmer and cook for about 5 minutes with the lid on.
Add sugar and saffron Stir in the sugar (and saffron if using) until dissolved.
Introduce citrus zest Finely grate in the lime zest (and lemon zest, if desired).
Boil uncovered Return to a boil, then simmer without a lid for 15–20 minutes, until much of the liquid has evaporated and the carrots are soft but still hold their shape a bit.
Add citrus juice About 10 minutes after starting the boil (i.e. midway), stir in the lime and lemon juice.
Finish with rose flavour (optional – I’m not keen on rosewater) A few minutes before you turn off the heat, stir in the rose water (or rose syrup/extract).
Pot while hot Spoon the hot jam into sterilised jars (seal while hot).
Storage Store in the refrigerator. Because this jam doesn’t have a high sugar or pectin content, it won’t keep as long as conventional jams. Opened jars should be used within a few weeks. If you’d like to shelf-stabilize it, you could experiment with proper canning methods (water bath or pressure canning) — just ensure safe practices for acidity and sterilisation.
Tips & Variations
Cardamom pods: You can leave them in for visual and textural effect, but warn diners. Or fish them out before jarring.
Saffron: Completely optional, but adds depth of colour and a subtle floral note.
Thickness: This jam won’t firm up like a jelly. It’s meant to remain soft and spoonable.
Sugar alternatives: Some cooks experiment with honey, but substituting directly can affect texture and preservation.
Flavour tweaks: A dash of ground cinnamon or even a little grated fresh ginger can complement the existing flavors.
Serving Suggestions
Spread on bread or toast, optionally with soft or salty cheese
Serve alongside crackers and cheese
Stir into plain yogurt or labneh
Use as a sweet layer or glaze on baked goods
Accompany grilled or roasted meats (especially with Middle Eastern flavours)
Final Thoughts
This carrot jam isn’t meant to mimic fruit preserves — its charm lies in its soft, syrupy texture and fragrant layers of spice and floral notes. It’s a beautiful way to transform a humble root vegetable into something rich, aromatic, and full of character.
Recipes like these show the versatility of our veg, way beyond boiled carrots, carrot salad or carrot cake!
For a twist on the marmalade theme why not add a few pieces of orange peel or zest.
If you try making it, I’d love to hear how it turns out (and what pairings you enjoy it with)!
