PURPOSE: An oenanthe javanica jam manufacturing method is provided to make chewy texture of oenanthe javanica particles but not tough and to remove unique scent and unpleasant taste of oenanthe javanica. CONSTITUTION: Raw oenanthe javanica is dried in a vacuum condition for 7 days and cut into a fixed size. The dried oenanthe javanica and black sugar are mixed at a ratio of 6:4 and fermented for 1 year to manufacture fermented oenanthe javanica. The fermented oenanthe javanica and raw oenanthe javanica are mixed at a ratio of 3:7, and the mixture is added to an extractor to press-extract an oenanthe javanica extract by heating the mixture at a low temperature of 80 to 90°；C for 8 hours. The fermented oenanthe javanica and raw oenanthe javanica are cut in a size of 0.5 cm, and the oenanthe javanica extract, the cut fermented oenanthe javanica, and raw oenanthe javanica are mixed at a weight ratio of 3:3:4. Then, the mixture is added to a heating container and heated to a temperature of 90 to 100°；C to boil down the mixture to be in a state of jam. In the process of heating and boiling down the mixture of the oenanthe javanica extract, the cut fermented oenanthe javanica, and the raw oenanthe javanica, brown rice powder is added to the mixture at a concentration of 0.1 to 1% based on a total weight of the mixture of the oenanthe javanica extract, the cut fermented oenanthe javanica, and the raw oenanthe javanica to control a concentration of the oenanthe javanica jam. [Reference numerals] (AA) Cutting fermented oenanthe javanica and raw oenanthe javanica into 0.5cm； (BB) Mixing oenanthe javanica sap, the fermented oenanthe javanica, and the raw oenanthe javanica at the weight ratio of 3:3:4； (CC) Heating and boiling down(adjusting concentration with glutinous rice powder)； (DD) Finishing oenanthe javanica jam본 발명은 인체에 유용한 미나리를 이용하여 잼을 제조하는 방법에 관한 것으로, 상세하게는 수분을 많이 함유하고 있어 삶거나 끓이게 되면 질겨지는 특성때문에 잼으로 만들기 어려운 미나리를 물과 설탕을 사용하지 않고 미나리즙과 발효미나리를 이용하여 질기지 않고 쫀득쫀득하게 씹히는 식
