Carrot Marmalade

A revived version of one of my older recipes, like most things I cook over time evolution kicks in and I find ways to improve on the original. I first tasted this jam whist working in the Sahara, some of the local Berber people ate it on there version of a pan-cake. At first I wasn't sure what it was but after some miscommunication I learnt the vibrant orange colour came from carrots. Since I've developed my own version and has become a signature item on all the tables in Kaffeine.

1 kg peeled and grated carrots
3 un-waxed lemons
3 oranges
1 liter water
1 kg granulated sugar

METHOD:
Place the carrots and water into a large heavy based pot, using a peeler peel skin off the lemons and oranges, roughly slice peel and add to the pot. Over a strainer squeeze the juice out of the oranges and lemons and pour into pot.  Keeping the seeds and pith place in muslin cloth and tie into a tight bundle and lastly add to the carrot and citrus mixture. Place pot over a high heat and bring to a simmer, once simmering turn the heat down slightly and cooking for 1 hour.
After the hour is up remove the muslin bundle, add sugar and turn up the heat, once rapidly boiling cook marmalade for 20 minutes. To test if marmalade is ready place a tablespoon of jam on a cold plate and leave to cool for 1 minutes then run your finger through the middle of marmalade if the jam doesn't merge back together it is then ready. Carefully pour the marmalade into sterilized jars and cover with lids, leave marmalade to cool and set for a couple of days before using.