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1
Prepare a water bath, and ready (and sterilize) six jars, lids, and rings (or use Weck rubber seals). Sterilize any other equipment you plan to use- like funnel, measuring cup, stirring spoon, etc. Place a small plate in the freezer.
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2
Combine the chopped mangoes, cardamom pods, and citrus juice in a wide, non-reactive pot (like a copper pot or enamelware dutch oven). Make sure that the juice mostly covers the mangoes. If it does not, add a little bit of water (about 1/4 of a cup). Bring the liquid to a simmer on medium heat and cook for about 25-30 minutes, until there is very little liquid left in the pot.
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3
Remove from heat and use a slotted spoon to remove the cardamom pod. Using a stick blender (or a food processor), puree until there are no visible chunks.
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4
Combine the puree and the granulated sugar. Cook on medium low heat until the sugar is fully dissolved (this will take 10-15 minutes). Increase heat to medium, and simmer gently for another 20-25 minutes, until thickened. Place a dollop of jam on the frozen plate- if it retains its shape and does not weep or run, it is ready.
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5
Ladle into sterilize jars. Process in a boiling water bath for ten minutes. Turn off heat and allow jars to sit in the hot water for an addition 5 minutes. Allow jars to sit over night before testing their seals. Processed jam will keep for about 6 months.
