Iranian Orange Carrot Jam

• 2 1/4 lbs oranges
• 2 1/4 lbs carrots
• 24 ounces sugar
• 2 tablespoons orange flower water
• 1 teaspoon cardamom seed
• 1 pinch saffron
• 2 cups water
• 1 teaspoon sugar

1. Brush the oranges under hot water; dry them.
2. Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
3. In a large bowl place zests in sugar; add orange flower water.
4. Set overnight.
5. Next day add 2 cups water and boil sugar to dissolve sugar.
6. Remove the zests from liquid; set aside.
7. Boil liquid and cook 20 minutes; add orange zest.
8. Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
9. remove from heat; let cool to room temperature.
10. On third day grind saffron with sugar; grind to a powder.
11. Add 3 tablespoons hot water; pour over mixture.
12. Bring to a boil a final time; skim foam.
13. Pour into hot sterile jars.

oranges, carrots, sugar, orange flower, cardamom seed, saffron, water, sugar

Taken from www.food.com/recipe/iranian-orange-carrot-jam-424003 (may not work)