Carrot jam

Ingredients:

• small carrots, 2 kg

• sugar, 2 kg

• rose-water, 1/2 cup

• lime juice, 1/3 cup

Directions:

Wash and peel carrots, then slice thinly. Further cut each slice along its length and width. Alternatively, a food processor can be used.

Pour in a non-stick pot. Add sugar and 4 glasses of hot water to carrots. Bring to boil over high heat, removing the foam occasionally.

Cook over high heat for about 30 minutes until the mix is very thick. Add rose-water and lime juice and mix well. Cook for another 2-3 minutes.

Source: persianrecipes.net

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