Peel the carrots and slice thinly using a food processor.

Wash and dry the oranges. Zest and juice.

Layer into a wide-bottomed pan (one for making jam if you’re a jam maker and so equipped, otherwise for the rest of us it seems to me that any pan will do): the carrot slices, the sugar, the orange zest and the pressed juice.

Cover with a cloth and let macerate for 12 hours.

Bring the pot of sugared carrots to a boil and cook for 20 minutes, stirring from time to time.

The jam is ready when a single drop on a cold plate does not spread.

Add the pistachios and let boil shortly.

Pour the jam into the jars, close the covers tightly and leave upside down to cool.

Turn back over when cool.

Give jars away to visitors and friends who can’t refuse them. Chuckle silently at the thought of what they are really thinking as they graciously accept a jar of “carrot jam”.