The study was carried out to produce orange jam products by using various combinations of different materials. The results showed that the formula for mixing ratio (percent) thick-skinned oranges/ sweet oranges 50:50, sugar 80 percent, orange peel 30 percent and citric acid 0.2 percent was better than other treatments when compared to color, taste and texture. Orange jam products had a good level of sensory quality and nutritional value in accordance with the standards of canned fruit jams. This is the right way to contribute to the diversification of fruit jam products on the market.