PURPOSE: A producing method of mulberry jam without using sugar or sugar substitute sweeteners is provided to enable regular users and diabetes patients to safely eat the mulberry jam. CONSTITUTION: A producing method of mulberry jam without using sugar or sugar substitute sweeteners comprises the following steps: mixing 90-110 parts of gelatinized starch by weight, 400-600 parts of water by weight, and 20-40 parts of malt by weight, and saccharifying the mixture at 55-65 deg C for 8-12 hours； filtering the saccharified liquid； heating the obtained filtrate at 90-100 deg C for 1-3 hours for concentrating into 65-80 Brix and obtaining syrup； and adding 115-135 parts of mulberry by weight into the syrup, and heating the mixture at 60-80 deg C for 45-75 minutes.본 발명은 설탕 및 대체 감미료를 사용하지 않아 일반 소비자뿐만 아니라 당뇨병 환자에게도 안전한 오디쨈의 제조방법에 관한 것이다.
