Carrots – Oranges – Jam

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 g carrot (s), (weihed cleaned - so about 700 bouht)
500 g orane (s), filleted (that`s about 5-6 oranes for me)
500 ml orange juice, (freshly squeezed or 100% purchased)
500 g preservin suar, (3: 1)

Instructions

Finely grate the carrots - and weigh 500 g. Fillet the oranges (i.e. peel the flesh with a sharp knife, then cut out the fillets) - and weigh 500 g. Squeeze oranges (or use purchased juice) - and measure 500 ml. Bring everything with the preserving sugar to the boil, simmer for at least 3 minutes while stirring continuously. Do the gel test with a blob on a saucer. If necessary, continue to cook briefly, then skim if necessary. Fill immediately into the sterilized twist-off jars (preferably with a jam funnel so that the edges stay clean) and close the lid. Let cool upside down. Check the lid for leaks. Tips: This jam is ideal for Easter on the one hand - but also brings the sun on the table in winter. In addition, it is a jam that can also be cooked great in winter because the oranges are of the best quality there.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.