Boil the amlas in water till they become soft. Then separate the pulp from the seed and grind the pulp in a grinder.
Take a pan. Add the pulp along with the sugar.
Cook till all the sugar gets absorbed into the pulp and the pulp starts to thicken.
Then add in the cinnamon powder and cook for another 5 minutes.
Turn off the gas. Then let it cool down and serve. (You can store it in a glass container for several months.)
My Tip: The pulp should be grounded properly so that we get a smooth texture for the jam.