Grate the carrots finely and simmer for 15 minutes on a low flame until they are firm to the bite.
Put the anise seeds in a gauze bag and tie. Puree the pickled pink ginger including the liquid and some additional water with a hand blender. Grate the fresh peeled ginger. Tear the zest of the three lemons into zest.
Put the lemon juice and zest in a large saucepan with the rest of the ingredients. Strain the carrots and also add them to the saucepan. Bring the contents of the pot to a boil and simmer for about 30 minutes. After 30 minutes, mix the cane sugar and Gelfix 3: 1 and add. Cook over a high heat, stirring constantly, for at least 4 minutes.
If the gelation test is correct, use the filling aid to place the jam in sterilized twist-off jars, close and turn the jars upside down for 10 minutes.