The invention relates to the food and canning industry, in particular to the technology of jam production. A jam is claimed which is based on saffron flowers which have been freed of the pistil stigmas. The jam contains sugar selected from a group comprising granulated sugar, cane sugar, beet sugar, saccharose, sugar substitutes and honey. The jam contains an antioxidant additive selected from a group comprising citric acid, lemon juice and lime juice. The invention also relates to a method for preparing jam from flowers comprising: gathering, rinsing and drying of the flower raw material, placing said flower raw material in a container, pouring in sugar and holding for a certain amount of time, preparing a sugar syrup and cooking the jam until ready, adding the antioxidant additive, in which, according to the invention, the flowers are saffron flowers which have been freed of the pistil stigmas, wherein the holding time of the flowers and poured sugar is no less than 7-8 hours, and the boiling is carried out for 40-45 minutes. Moreover, the sugar is selected from a group comprising granulated sugar, cane sugar, beet sugar, saccharose, sugar substitutes and honey. The antioxidant additive is selected from a group comprising citric acid, lemon juice and lime juice.L'invention concerne l'industrie alimentaire et des conserves alimentaires et notamment une technologie de production de confiture. L'invention porte sur une confiture de fleurs de safran essentiellement exempte d'extrémités de pistils. La confiture comprend un sucre sélectionné dans un groupe comprenant le sucre cristallisé, le sucre de canne, le sucre de betterave, le saccharose, les succédanés de sucre et le miel. La confiture comprend un additif antioxydant sélectionné dans un groupe constitué d'acide citrique, de jus de citron et de jus de citron vert. L'invention concerne également un procédé de production de confiture à partir de fleurs qui comprend la collecte, le rinçage, le séchage d'une matière p
