No offense to blueberries, this sunny small batch jam mixes things up and showcases Alaska’s so-called “favorite fruit:” the carrot. Based on Persian (Iranian) moraba havij, this traditional spread is lightly spiced with both cardamom and cinnamon, and has an intriguing texture from the shredded carrot base. Try a spoonful of this marigold-hued spread on your morning sourdough toast, some rustic biscuits, or go into charismatic carrot overtime and combine this “carrot jam” with classic cream cheese frosting for an over-the-carrot-top filling for—you guessed it—carrot cake.
Makes 3 cups
Bring the shredded carrots, brown sugar, water, spice pouch, and spices to a boil in a medium-sized pot, and simmer on low for 30−45 minutes, mostly covered, until at least ½ the water is absorbed. The longer you simmer, the softer the final texture will be.
Remove the pan from the heat. Add the fresh citrus juice and vanilla extract. Discard the spice packet. Using an immersion blender (or standing blender, but let it cool if so), blend as desired. You can blend as little or as much as you like, ideally keeping some of the shredded texture. Do note that while this will not have your typical well-set “jam” texture, the high level of natural pectin in carrots will help it come together.
Carefully ladle the finished “jam” into clean, 8-ounce jars, top with lids, label, and refrigerate. Keep refrigerated and use within 2−3 weeks for best results, or label and freeze for the future.
Serving Suggestions:
Use as a topping for toast, pancakes, and yogurt, even inside cinnamon roll dough, with extra raisins for those who swing that way. Swirl some into your morning oatmeal—or, hey, after-dinner ice cream.
*For a spice pouch, use a clean tea bag or tie the spices in some cheesecloth.
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