PROBLEM TO BE SOLVED: To provide a method for producing jam having rich flavor of fruits and vegetables, and letting fresh flavor presented by fresh fruits and vegetables remain, without performing freeze-drying.SOLUTION: A method for producing jam includes mixing first fruits and vegetables with a dry matter dried at a temperature higher than 0°C of second fruits and vegetables so as to remove 90-99 wt.% of a moisture content, and heating or compressing the mixture. The method for producing jam having rich flavor of fruits and vegetables includes using, without performing freeze-drying, a dry matter which is dried at a temperature higher than 0°C, preferably less than 40-60°C, and from which 90-99 wt.% of a moisture content of the second fruits and vegetables is removed. In the method for producing jam, undried first fruits and vegetables are also used so as to let fresh flavor presented by fresh first fruits and vegetables remain. In the jam, the first and second fruits and vegetables are tomatoes.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】凍結乾燥を行うことなく、青果物の風味が濃く、かつ、新鮮な青果物が呈する新鮮な風味が残っているジャム類の製造方法の提供。【解決手段】第一の青果物と、第二の青果物の0℃より高温で乾燥されて水分含量の90~99重量%を除かれた乾物と、を混合して、加熱又は加圧するジャム類の製造方法。0℃より高温で、好ましくは40~60℃未満で、乾燥されて第二の青果物の含水量の90~99重量%を除かれた乾物を用い、凍結乾燥を行わなくても、青果物の風味が濃いジャム類を製造する方法。乾燥させていない第一の青果物も用いるため、新鮮な第一の青果物が呈する新鮮な風味が残っているジャム類の製造方法。前記第一及び第二の青果物がトマトであるジャム類。【選択図】図1
