The present invention relates to a method for producing peach jam, which comprises a first step of immersing peaches in a salt solution of 0.5 to 2% by weight (W / W) at a temperature of 95 to 100 ° C and subjecting the peaches to a heat treatment； The peaches treated with the first step are heated for 15 minutes to 16 minutes in the case of peaches being stored at room temperature of about 20 ° C., and the peaches refrigerated at about 10 ° C. for 18-20 minutes, A second step of removing the peel of the peach by heating the peach at about 10 캜 for 20 to 25 minutes； Removing the heat-treated peaches, cooling them in cold water for 5 to 10 minutes, and peeling them； A fourth step of removing the seeds from the peaches after peeling the peaches, removing the seeds, measuring the weight of the pulp, and adding the weight of the pulp to the weight of the pulp in the range of 55 to 70% by weight； A fifth step of adding oligosaccharide in an amount of 10 to 90% by weight based on the weight of sugar to the weight of sugar added； A sixth step in which pectin and citric acid are uniformly mixed in advance with a portion of the amount of sugar to be added, and pectin is further added in an amount of 1.0 to 1.5 wt% based on the weight of the pulp and citric acid to a level of 0.1 to 0.25 wt% based on the weight of the pulp. And the prepared flesh was put into a concentrating apparatus and heated while the prepared oligosaccharide was first introduced. When the temperature reached a predetermined temperature (50 to 70 ° C), the prepared pectin and a mixed powder of citric acid and sugar were added little by little and stirred so as not to aggregate, A seventh step of collecting the sample, measuring the sugar level by the sugar meter, and stopping the concentration when it is about 50-70 Brix； And a control unit.본 발명은 복숭아 잼의 제조방법에 관한 것으로, 복숭아를 95-100℃ 온도의 0.5~2중량%(W/W)의 식염용액에 담가서 가열처리하는 제 1 단계와； 상기 제 1단계 처리된 복숭아에 대해, 20℃ 내외의 상온에 보관 중인 복숭아인 경우는 15분-16분간 가열하며, 10℃ 내외의 온도에 냉장보관하는
