In this research, for preparation of several kinds of jams, type of fruit along with petals and petal refuse of Mohammadi flower were taken to be studied. Different treatments were: Mohammadi flower fruit with apple pulp, Mohammadi flower fruit along with its petal refuse, Mohammadi flower petals with cherries, Mohammadi flower petal with black cherries syrup and pulp, and Mohammadi flower petal together with carrot. After preparing different types of jams and in order to conduct panel test the Hedonic method was applied, panel test being carried out by 10 participants in three replicates. Different tests were conducted on prepared jams, measuring acidity, pH, vitamin C, Pectin and brix in the first, second, and third months after preparing the samples. Data analysis was done based on split plot design while interaction between jam types and lapse of time was also investigated. Results indicated that jam produced by use of Mohammadi flower fruit with apple pulp was the best because of its organoleptic and special appearance. Mentioned jam contained the most vitamin C and pectin. The amount of vitamin C in Mohammadi flower fruit was about 2000 ppm which after preparing the jam was reduced to 1500 ppm. By lapse of time, vitamin C was reduced and ultimately, after three months, it reached 500 ppm. Amount of acidity during the preservation of jam showed no significant changes, but pH value at the first month was lower than that in the next two months after preservation. Brix and calcium pectin ate were stable during the three months of preservation.
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