Flacourtia jangomas is a plant in the Salicaceae family whose fruit is commonly known as Indian plum, coffee plum, or Manila cherry. These fruits are eaten fresh or processed. Thus, this study aims to apply the art of sugar preservation to produce a jam made from this fruit. The jam samples were prepared according to a traditional recipe. After preparation, moisture content, pH, dry matter, ash content, sugars, dynamic viscosity, acceptability, and sensory profile were determined. The results showed that the Flacourtia jangomas jam was acidic, with a pH of 3.4 ± 0.00 and a titratable acidity of 2.261% ± 0.074% citric acid. The moisture content was higher than the dry matter content, and the ash content was lower, with respective values of 50.330% ± 0.070%, 49.670% ± 0.040%, and 0.440% ± 0.180%. The jam also contains 56.600% ± 0.000% total soluble solids. Storage of the jam under refrigerated and room-temperature conditions revealed a stable pH of 3.4, with a slight increase to 3.7 on the 27th day in the refrigerator. In contrast, an increase in total soluble solids content was observed, from 56.60 ± 0.000 to 65.19 ± 0.000 ？Brix (sucrose) and from 56.60 ± 0.000 to 59.11 ± 0.000 ？Brix (sucrose), respectively, in the samples stored refrigerated and at room temperature. Sensory evaluation revealed high acceptance scores for the attributes of the formulated jam. According to the sensory profile, the jam has a reddish-brown color, a sweet and balanced taste (sweet-sour), a strong honey aroma, and a slightly gelatinous or viscous texture with a moderate content of fruit chunks.
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