A new method of jam preparation was developed by high pressurization at 4000_??_6000kg/cm². Jam prepared by this method maintains its original fresh fruit color and flavor. 95% of the vitamin C in fresh strawberries was preserved in the pressure-processed jam. Sterilization effects of the high pressure were recognized on some strains of Saccharomyces cerevisiae, Zygosaccharo myces rouxii and food poisoning bacteria, such as Staphylococcus and Salmonella, inoculated into the jam. The enzyme system and dissolved oxygen in the pressure-processed jam produces color and flavor deterioration during storage ; accordingly the jam preparation should be kept chilled during transportation and storage to minimize the deterioration. A taste panel indicated that the pressure-processed jam was preferred to a heat-processed jam. Evaluation standards of raw fruit quality for jams might be changed because fruit color and flavor retain their original attributes during the pressuring process.