The processing of jam from strawberry was studied during storage and found successful from the sensory evaluation the mean score showed that T2 (pulp to sugar ratio 1:1.25) was most preferred considering all the characters as colour, flavour, sweetness and overall acceptability followed by T1. After 2, 4 and 6 month of storage the moisture content had slightly increased. The initial TSS and total sugar content of strawberry jam were maximum in T3 (67.25 % and 41.50 %, respectively) while these

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... ere minimum in T1 (66.12 % and 40.07 %, respectively). This study revealed at the end of storage 0.29 to 1.00 % TSS and 5.14 to 5.89 % total sugar were reduced. At initial stage titratable acidity and pH level were found higher in T1 (0.65 % and 2.81, respectively) and at the end of 6 months of storage titratable acidity and pH of this treatment were 0.69 % and 2.78, respectively. Ascorbic acid content of strawberry jam was found very low (14.75-17.49 mg 100 g-1). This study revealed ascorbic acid content of strawberry jam decreased during storage. After 6 month of storage the maximum reduction of ascorbic acid was noted in T3 (14.44 %), while minimum in T2 (11.06 %). Just after cooking β-carotene content of strawberry jam was found higher at T1 (1.81 μg 100 g-1), and at the end of storage period it was 1.69 μg 100 g-1. During 6 months of storage, maximum reduction of β-carotene was recorded in T1 (6.6 %), while minimum in (3.5 %) from T3. Considering sensory evolution, nutrients content and storage study jam prepared form 1:1.25 pulp to sugar ratio i.e.T2 formulation was found better. Citation: Rahman, M.M. 2018. Preparation of strawberry jam and estimation of its nutritive value during storage. Journal of Postharvest Technology, 6 (1): 41-56.