Carrot jam

Wash all the fruits and vegetables, thoroughly. 

Peel the apple, quarter it and remove the seeds. Place the peel and seeds in a cheesecloth and grate the apple. 

Peel the orange. Cut the peel into very thin sticks and the orange into small cubes. 

Place the grated apple, the orange, its peel, the water and the cheesecloth in a pot. Let everything boil for about 10 minutes so they get tender. 

Clean the carrots and grate them into long thin strips. Squeeze the lemon and pour over the carrots. 

Remove the cheesecloth from the pot, add the carrot and sugar and let everything boil until the jam sets (when it reaches 104°C). If you don't have a thermometer perform the cold plate test*.

While the jam is piping hot, store it in sterilized jars and turn them upside down to cool. This way, they seal hermetically.