Dips & SpreadsRecipes

Cardamom Carrot Nut Jam

This is an exotic Persian twist on a typical jam, using carrots, cardamom, pistachios and almonds. The ingredients are known to be crunchy in their original state, but when cooked down, they turn almost honey-like. You will love this jam for your toasts, and even drizzled on yogurt. I love to give these as gifts!
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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Two 4oz jars

Ingredients:

Steps:

  1. Place carrots, sugar, water, and cardamom in a large pot and bring to a boil.
  2. Remove any scum that may surface at the top, then continue to simmer for 30 minutes, until carrots go a bit clear and mixture is syrupy.
  3. Shut off the heat and add the almonds and pistachios. Mix well so they soften. Allow to sit until it cools completely.
  4. Transfer to sterilized jars and seal. You can leave the cardamom pods in the jars, but do remove them if you come across one when eating.
  5. The jam will keep well in the fridge for about a month. Enjoy!
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