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.
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