The aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) and pectin (0, 0.1, 0.2, 0.3, and 0.4%). Instrumental texture evaluation showed that increasing the pectin level increased texture parameters (firmness, cohesiveness, consistency, and index of viscosity), nonlinearly. Sensory evaluations showed that total acceptance decreased by black plum peel puree. It seems that brighter samples received more acceptance for panelists. Black plum peel jam including 40% puree and without pectin was determined as the best formulation among the samples. Antioxidant capacity and total phenolic compounds of black plum peel jam picked up with increasing the puree concentration. PLS analysis showed that the results of sensory and instrumental properties were in agreement with each other.

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