Carrot Jam
October 21st, 2007 | by Ingrid
From a Moroccan recipe, Morabaa-yeh Haveej
PREP: 5 Minutes + MARINATE: 30 Minutes = TOTAL: 35 Minutes
YEILDS about 1 1/2 cups
Carrots, the perfume scent of rose water, and lime come together to create a jam reminiscent of the flavors of Morocco.
½ lb [4-5 medium carrots] carrots, peeled
1 lime, juice
¼ cup [4 tablespoons] agave
¼ cup [4 tablespoons] rose water
Process all ingredients in food processor or blender and blend. Allow the jam to marinate for 30 minutes for the flavor the blend.
3 Responses to “Carrot Jam”
By bri on Oct 24, 2007 | Reply
Sounds yummy. Not having had a ton of Moroccan food, and being vegetarian, how would you use this? I bet with really sweet flavorful carrots, it would be delicious. Maybe even as a relish on sandwiches, or chutney with Indian food. The rose water would pair nicely.
By Ingrid on Oct 24, 2007 | Reply
Hi Bri and thanks for your comment!
Indeed, with fresh organic carrots, this jam is quite unique and tasty. I visited your site http://www.figswithbri.com , very nice. Your ideas for using Carrot Jam sound great and got me thinking how could you use this jam…. over rice perhaps, create something with nuts like almonds or pistachios. I got inspiration from viewing your most recent ice cream post Ginger Cheesecake Ice Cream - http://figswithbri.com/?cat=12 , how about Carrot Cake or Carrot Rose Ice Cream.
By bri on Oct 24, 2007 | Reply
Ingrid, Thanks! Ooooo, what about rose flavored ice cream, with little chunks of carrot cake mixed in? Mmmmm. I made a rose ice cream with essential oil, rather than water and it’s ecstatic. Seriously. This jam, used as a chutney, I think would be delicious with rice. Oh, the possibilities. :)