how to make amla murabba - #24166

I am really curious about how to make amla murabba! A few weeks ago, I bought some fresh amla, thinking it’d be great for my health, you know, all that vitamin C stuff. Anyway, I wanted to preserve them, and murabba seems like a tasty option. I tried just making a regular jam from them – total fail! It was too tangy and not sweet enough, left a weird aftertaste. I've read that making amla murabba is supposed to be simple. I found a bunch of recipes online, but they all seem to have different steps. Some say to boil the amla first, while others skip that. Do I really need to soak them? How long should I cook them for? And then there's sugar – some use heaps, others just a little! My parents used to make it all the time but, of course, they never wrote anything down. Any tips on how to make amla murabba without screwing it up again would be amazing! I'm kinda more focused on the texture, I like it syrupy but not too sticky, you know?