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Gajar Murabba (Carrots sweet preserve) Easy Recipe

Easy recipe to make Murabba (sweet preserve) made of fresh carrots in syrup

In the olden days, purple carrots were used, giving the syrup a light purple color. For this recipe you must use large fully mature carrots. To prepare carrots, we are going to remove inner woody core. It is easier to remove core from mature carrots. This will waste away about one third of the carrots.

We will use orange food color. Our Murabba will not be purple but orange instead.

The carrots are cooked two times

1. Raw carrots blanched in boiling water with salt and lime juice, The blanching water is not thrown away

2. Sugar is added to the blanching water to make syrup. The par-cooked carrots are cooked again in the syrup

Ingredients

1. Carrots: 3 pounds

Syrup

1. Water: 3 Cups

2. Sugar:  3 Pounds

3. Salt: 1/8 teaspoon (pinch)

4. Lime juice: 1 Tablespoon

Juice from one fresh Lime

5. Orange food color: 2 drops

Method

1. Scrape carrots. Cut in to 3 or 4 sections crosswise. Quarter each section vertically. Remove wooded inner core and discard. Wash and rinse to remove all fragments.

2. Mix water, salt, and lime juice. Bring to a boil.

3. Add carrots. Bring to a boil. Cook in boiling water for 3 minutes. The carrots must be half cooked and crispy. Do not over cook. Technically the carrots are blanched

4. Remove carrots with a slotted spoon. set aside

5. Add sugar and food colors.

6. Heat to 220º F or one thread consistency.

7. Return carrots to the syrup. Simmer five minutes. Turn off heat

8. Let it cool to room temperature

9. Transfer the contents to sterilized jars. Secure lid tight.

Store in cold dry place. Good for sixty days