Aunt Jeanne's Marmalade

2 pounds [1 kg] carrots Juice of 4 lemons 3 oranges 2 pounds [1 kg] sugar Hot sterilized jars	Peel and grate carrots. Transfer into the uppper part of a double boiler; sprinkle with lemon juice and cook until tender. Cut orange rinds into thin strips. Add strips to mixture, along with orange meat, cut into small pieces; and sugar. Cook mixture to jellying point, [220°F / 105°C] onto a candy thermometer. Ladle into hot, sterilized jars; seal.