Peel and grate the carrots.
Now measure the carrot and measure sugar in same quantity.
In a bowl mix together carrot, sugar, orange juice, lemon juice, orange zest and lemon zest. Leave it overnight.
Shift mixture in a heavy bottom pan; cover and cook on slow heat for 1 hour and 30 minutes.
Check for denseness by placing a drop of jam in a cold plate if it freezes right away, it's cooked.
Shift hot jam in a sterilized jar, allow to cool then close the jar.
Keep it in cool and dark place.
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