An aspect of the present disclosure relates to an improved process for preparation of vegetable or fruit jam slice including the steps of (a) preparing a puree by pulping cleaned vegetables and/or fruits, wherein puree is devoid of skin and seeds and wherein the puree exhibits Brix ranging from about 7° to about 12° (b) mixing an appropriate amount of sugar and water under constant stirring at a temperature of about 100°C such that the mixture exhibits Brix of about 70° (c) admixing the puree with the mixture at an elevated temperature under stirring for a time period sufficient to prepare the mixture with Brix of about 65° (d) preparing a pectin solution by dissolving an appropriate amount of pectin in water (e) mixing the pectin solution with the mixture (f) preparing a solution containing sodium benzoate and/or citric acid in water (g) mixing the solution with the mixture (h) heating the mixture such that Brix raises to a value ranging from about 67° to about 70° and (i) cooling the heated mixture obtained from step (h) above, resulting in the vegetable or fruit jam slice.
