Tools Required:

1. Good quality rubber spatula, so that you can stir easily
2. Thick bottomed pan, so that it can boil without burning the base: https://amzn.to/3zriHT3
3. Digital Weighing Scale:
   
4. Instant read thermometer:

Steps

1. Peal the raw mango using a grater, do not leave any of the skin on it tends to become bitter.
2. Grate the raw mango, till the seed. Add it to a measuring scale and check the total weight.
3. Measure the same quantity of white sugar
4. Mix the sugar and the raw mango together
5. Take out 1/4 cup jaggery.
6. Select 8-10 green cardamom remove its cover and grind it to a coarse powder. 
7. Break your cinnamon stick to 3 inches in size
8. Grate 2 inches of ginger, this balances out the sour and sweet taste.
9. Add the grated raw mango and sugar mixture into a deep thick bottomed pan.
10. Turn on your gas stove and keep it in high heat for about 5 minutes. Stir continuously. Reduce the heat to 50% thereafter.
11. Add the jaggery when it is a little hot and add the teaspoon of salt immediately. This helps in dissolving the jaggery evenly. 
12. Add the cinnamon stick, grated ginger, cardamom  and mix it thoroughly. 
13. Now comes the stirring stage, you need to let it come to a boil while continuously stirring. If you have a cooking thermometer, it should come to 100C not more than that. If you do not have a thermometer you need to be brave and check the consistency by checking if the mixture comes to 1 string consistency. Check the photo below, when you pinch it between your thumb and index finger it should be a single strand or string. To know more about sugar and how it sets with different temperatures take a look at this link- https://www.exploratorium.edu/cooking/candy/sugar-stages.html 
    
14. 14. Pour the jam into a glass jar or container after it is done. I would suggest waiting for about half an hour to let it cool. Cover the jar with a cloth and tie with a rubber band, this will prevent it from hardening and let it cool to room temperature.