The present invention relates to a method for preparing black jam by using black ginseng and black garlic. It is possible to provide black jam with good appearance, flavor, taste texture, overall palatability, elasticity, and cohesion through a functional inspection. The method comprises the steps of: mixing a black ginseng powder and pectin with 700-900 g of purified water, adding the mixture, and dissolving the mixture at 50-80°C and adding apple puree, black garlic, and fructooligosaccharide to the mixture obtained in the previous step, and stirring the mixture at 100°C to be concentrated to 65°Brix.COPYRIGHT KIPO 2018본 발명은 흑삼과 흑마늘을 이용한 블랙잼에 관한 것으로 더욱 상세하게는 관능 검사를 통해 외관, 향, 맛 조직감, 전반적인 기호도, 탄력성 및 응집성이 높은 블랙잼 제조방법 및 그 산물을 제공할 수 있는 뛰어난 효과가 있다.
