The present invention relates to a manufacturing method of strawberry jam using a plum fermented solution and, more specifically, to a manufacturing method of strawberry jam using a plum fermented solution which is not harmful to a human body by manufacturing the strawberry jam using the plum fermented solution, and can be smoothly swollen and improve absorption after digestion by fining a particle of strawberry. The manufacturing method comprises the following steps: heating a mixture, produced by mixing a strawberry and water at a weight ratio of 1 : 1, for one to two hours at 95 to 100 deg. C filtering the mixture with a filtering element reheating the mixture which passes through the filtering element for 15 to 25 minutes at 85 to 95 deg. C and maintaining the reheating temperature, inserting the plum fermented solution corresponding to 5 to 40 wt% with respect to the whole strawberry weight into the mixture, and mixing and heating the same for 15 to 25 minutes.COPYRIGHT KIPO 2016본 발명은 매실발효액을 이용한 딸기잼의 제조방법에 관한 것으로, 보다 상세하게는 매실발효액을 이용하여 딸기잼을 제조하여 인체에 무해할 뿐만 아니라 딸기 입자를 곱게 하여 부드럽게 넘길 수 있고 소화흡수를 향상시킨 매실발효액을 이용한 딸기잼의 제조방법에 관한 것이다.
