Drain the carrots, reserving the liquid. Remove the cardamom pods, orange strips, and ginger. Place the carrots in a blender or food processor. Add 1/4 cup of the cooking liquid and blend until smooth. The mixture will be very thick. Pour into a small saucepan. Add the sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring to dissolve the sugar. Once boiling, cook for about 5 minutes, stirring frequently.
The mixture should be the consistency of jam. If not, cook for another minute or two. Spoon the jam into clean jars and allow to cool. Once cool, refrigerate. Jam will keep in the refrigerator for 2 weeks.
Makes 2 1/2 cups