Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango.
Slightly crush the clove and put this along with the cinnamon into some water. Heat it. Bring to a boil and then lower the heat and simmer for a minute or two. Strain and keep liquid aside.
Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire.
Add sugar and citric acid to it, and cook over low heat till sugar dissolves. When dissolved, increase the heat and bring to a boil, and cook till jam becomes thick.
Take the jam off the heat. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.
