It is best to scrape off the ginger bowl with the edge of a teaspoon, so that more of the pulp remains.

Clean, peel and grate the carrots. 1 Wash the orange with hot water and peel off the peel with a zest cutter. Peel all oranges and cut the pulp into large pieces. Remove the seeds. Grate the ginger finely.

Put all the ingredients in a saucepan with water and preserving sugar, bring to the boil and simmer for 3 minutes. Let cool down a little and puree finely with a blender. Orange-carrot-ginger jam in about 3 glasses with about 200 ml each Fill content. Shelf life: unopened about 3 months