For a basis took Ninin recipe, but the amount and proportion changed to your taste. So I used pectin to thicken, the quantity of sugar is reduced in 2 times, and even then I was sweet. So if you are using pectin, you can adjust the sugar according to your taste. 1. From oranges to remove the zest without touching the white part.

2. Oranges and lemon peel, films, seeds. Add to the pot the flesh of fruit and the zest of two oranges.

3. Carrots to clear, RUB on a grater and put in a saucepan. Carrots are best to take juicy and sweet.

4. Add sugar, honey and water. Honey we need more delicate flavor, so as not to interrupt the primary flavor of the jam. Brown sugar will give the jam extra caramel touch. Bring mixture to a boil and cook on medium heat for about 40 minutes, stirring occasionally with a wooden spatula. By the end the mixture should be amber-transparent color. Grind the mixture in a blender until more or less smooth. I didn't get a very smooth consistency, pieces of peel dated and reminiscent of the candied fruit, but this, in my opinion, gave the jam an extra piquancy.

5. Pectin stir in 20 grams of dry sugar.

6. Put the jam back into the pan, bring to a boil. Add pectin and stir thoroughly. Boil for 3 minutes, then remove the jam from heat. Add the remaining orange zest and saffron, stir well. Cool and put in sterilized jars. It is better to try the marmalade chilled, although hot it's delicious. Carrots in the composition is not felt) Bon appetit!