Cut the nutmeg into very small pieces. Take a vessel and put the nutmeg pieces and water in it. The water level must be above the nutmeg pieces. Cook it. When it is done, allow it to cool. After that mash the nutmeg pieces in a liquidiser and add the crushed nutmeg into it and sieve through a clean white cloth. There should be 15 cups of this solution.
Boil the nutmeg solution with 2kg of sugar in a vessel. Stir continuously with a wooden ladle. When the jam thickens, remove it from the fire. Pour the jam into dry bottles and when it cools, close the bottle with the cap. Before closing remove any bubbles formed above the jam.
Note: To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.