Cut the outer covering of the nutmeg into small pieces and cook in level water.
When cool, put it in a liquidiser and mix along with the nutmeg powder and strain through a loosely woven cloth. This will come about 15 cups.
Mix the sugar to the juice and keep it on fire. Stir with a wooden ladle continuously.
When it thickens, pour into dry clean bottles already kept on planks.
Remove scum from the top of the bottles when the jam becomes cold and close.