| Summary: | In this present study physicochemical composition of 6 mango varieties (Tommy, Kent, Keitt, Dodo, Local and Apple mango) were characterized on the bases of their suitability for jam preparation. According to the results of fruit physicochemical analysis, apple mango varieties was observed for best Total Soluble Solids (17.06%), Total Solids (15.57%), and Moisture Content (71.30%), Ash Content (0.36%), Reducing Sugars (2.63%), pH (3.33) and Titratable Acidity (0.27 mg/100 g). In the later study, investigated the effect of pH in two levels (3 and 3.3) pectin in three levels (0, 1 and 1.5%) and sugar amount in two levels (50 and 60%) on quality of apple mango jam. Analysis of variance was carried out using Minitab 18.1 software. Jam sample formulated with pectin (1.5%), sugar (60%) and pH (3.3) reported high vitamin C content and TS and also more acceptable in appearance, flavor, consistency, color and overall acceptability by the sensory panelists. Finally, the quality of the jam is highly dependent on the concentrations of each ingredient. Keywords: Acidity, Jam, Mango cultivars, Pectin, Sugar
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