A composition for Coating Confections frozen； the composition comprises, expressed in% by weight based on the total weight of the coating35 to 75% by weight of Fat interesterificada preferably 40 to 65% by weight of Fat interesterificada comprising a mixture of moderately Soft fat and Oil LiquidAnd 25 to 65% by weight of solids not fat, preferably 35 to 60% by weight of solids not fatWhere the coating composition comprises less than 35% by weight of saturated fatty acid, preferably less than 30% by weight of saturated fatty acids, 15 to 50%, preferably18 to 30% monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and where Fat is moderately Soft above 40%, preferablyBetween 50 and 70% Solid Fat content at 20C, moderately soft and Fat is 50 to 60% of saturated fatty acid.And where the mixture of Fat crystallizes in the coating in the first stage of Crystallization at a temperature below - 15C and shows a Solid Fat content of 30 to 50% in tRanscurso 2 minutes of Crystallization and Solid Fat content of 40 to 70% after 60 Minutes of Crystallization.In addition, a process for preparing the composition and a Jam Frozen at least partially coated with the composition.Una composición de revestimiento para confituras congeladas； la composición comprende, expresado en % en peso en base al peso total del revestimiento, de 35 a 75% en peso de grasa no interesterificada, preferentemente, de 40 a 65% en peso de grasa no interesterificada que comprende una mezcla de grasa medianamente blanda y aceite líquido, y de 25 a 65% en peso de sólidos que no son grasa, preferentemente, de 35 a 60% en peso de sólidos que no son grasa, en donde la composición de revestimiento comprende menos de 35% en peso de ácido graso saturado, preferentemente, menos de 30% en peso de ácidos grasos saturados, de 15 a 50%, preferentemente, de 18 a 30% de ácido graso monoinsaturado y menos de 10%, preferentemente, menos de 5% de ácido graso poliinsaturado, y en
