Iranian Orange Carrot Jam - cooking recipe

Ingredients

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

Preparation

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