The present invention relates to a method for producing jam using fermented liquid of plants. The method for producing jam using fermented liquid of plants of the present invention comprises: a fermented liquid preparation step for producing the fermented liquid of plants by adding one material selected from fruits, wild grasses, and vegetables along with sugar into a pottery, and then fermenting and aging the mixture a heating step for preparing a fruit as a main ingredient, and pulverizing and heating the fruit at a temperature of 60-100°C while stirring a first cooling step for cooling the pulverized fruit material undergone the heating step to the temperature of 40°C an addition step for adding the fermented liquid of plants to the pulverized material undergone the first cooling step and a second cooling step for cooling the pulverized fruit material added with the fermented liquid of plants to room temperature while stirring. According to the present invention, using the fermented liquid of plants prepared by adding sugar to plants such as wild grasses, fruits, vegetables and the like, and then by fermenting and aging the mixture, jam can be manufacture without supplying additional sugar and acid. Additionally, by including natural enzyme components contained in the fermented liquid of plants in a living form, the present invention can enhance the digestion and absorption speed of food taken with jam. Also, by adding, into the process of producing the jam, filtered materials generated in the process of producing the fermented liquid of plants, the present invention can reduce the demand of pectin, agar, and the like, as well as supplement insufficient sweet taste and sour taste.COPYRIGHT KIPO 2014본 발명은 식물 발효액을 이용한 잼의 제조 방법에 관한 것이다.본 발명의 식물 발효액을 이용한 잼의 제조 방법은, 과일, 산야초, 채소 중 어느 하나의 재료를 설탕과 함께 옹기에 첨가한 후 발효, 숙성시켜 식물 발효액을 제조하는 발효액준비단계와 주재료로써 과일을 준비한 후 분쇄하여 60 ~ 100℃의 온도로 가열하면서 교반하는 가열단계와 상기 가열단계를 거친 과일 분쇄물을 40℃까지 냉각시키는 1차냉각단계와 상기 1차냉각단계를 거친 분쇄물에 상기 식물 발효액을 첨가하
