Boil amla in a deep saucepan with 1 cup of water. Covered it and boil for 10 minutes on medium flame.
After boiling remove it from gas and let it cool. Then deseed and chopped them into small pieces.
Grind boiled amla into a paste and transfer into a saucepan.
Now add sugar and cook on medium-low flame for 10 minutes. Once jam starts to thickens switch off the flame.
Allow jam to cool down and then add lemon juice.
Mix well and store in a clean dry glass jar.

Tips :

Lift jam with a spatula and pour jam, it should flow together and not in drops.
Pour few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow jam to cool completely. Then store in a clean and dry glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.