Calcium-fortified functional fruit jam obtained by adding calcium lactate or calcium gluconate to raw material for fruit jam is provided to obtain the functional jam which is rich in calcium without the problem of reduction in organoleptic quality and physicochemical characteristics. A calcium-fortified functional fruit jam contains 0.1 to 0.2% by weight of pure calcium and is prepared by addition of 1.09 to 2.18% by weight of calcium gluconate containing 9.16% by weight of pure calcium. 65% by weight of strawberries are mixed with 34.23% by weight of sugar and 0.77% by weight of calcium lactate and heated at 50 to 60deg.C while stirring to obtain fruit jam containing 0.1% by weight of pure calcium.
