Prepare the carrots

• Wash and peel the carrots.
• Grate them coarsely so the pieces stay visible in the jam.

Boil the carrots

• Put the grated carrots in a pot with the water and the whole cardamom pods.
• Cover and bring to a boil so the carrots soften and release their water.

Add the sugar and simmer

• Uncover, add the sugar and stir.
• Simmer on low heat, stirring occasionally, until the liquid reduces and thickens into a syrup.

Test the set

• Pour a little syrup onto a plate and place it in the freezer for 1 minute.
• Tilt the plate: the syrup should move slowly when it is ready.

Finish and cool

• Remove the cardamom pods and stir in the rose water.
• Let the jam cool down completely in the pot.

Store

• Pour the jam into clean glass jars and seal tightly.
• Store in the refrigerator and serve for breakfast with warm bread and clotted cream.