Peel and either coarsely grate or finely julienne carrots.  mix with the sugar in a pot and allow to draw water over night.  Next day, pour the hot water over the carrot and sugar mixture, bring to a boil, and then simmer for one hour.  Add zest and juice of one orange, one tablespoon of lemon juice, and one tablespoon of ground hogweed seeds.  Simmer for another hour.  If the jam gets too dry,  add a little more hot water.  If it is still very liquid after an hour,  just simmer a bit longer.  Add chopped pistachios and rosewater and,  for a stronger spice flavour, more ground hogweed seeds to taste.  Fill into sterilised jars while boiling hot.  Screw lids on immediately and turn jars upside down.

This unusual jam, inspired by Persian recipes, looks bright and translucent and beautiful and tastes spicy and citrussy rather than carrotty.  Enjoy it on toast and desserts or as a topping for porridge, pancakes,  or yoghurt. 

​