Fruit jam, made from whole fruits, offers various health benefits, including boosting antioxidant intake, supporting heart health, and providing essential vitamins, minerals, and dietary fibre, despite its high sugar contents. This study aimed to develop a functional jam by blending mulberry-fleshed sweet potato (MFSPP) and plum pulp (PP) in varying proportions, enhancing nutritional and sensory properties. Four jam formulations with MFSPP:PP ratios (100:0, 50:50, 30:70, 70:30) underwent comprehensive evaluation. Physicochemical analysis included pH, titratable acidity, total soluble solids, moisture content, ash content, crude fat, protein, and dietary fiber. The nutritional parameters assessed were beta-carotene, the total phenolic content, and FRAP assay. Microbial analysis encompassed total plate count, yeast, and mold growth. Sensory evaluation employed a nine-point hedonic scale, while statistical analysis utilized the ANOVA and Duncan's multiple range tests. The optimized 50:50 blend demonstrated significant enhancements. The moisture content decreased from 36.95% to 23.70%, while fat, protein, carbohydrate, and ash contents increased to 1.23%, 2.51%, 63.45%, and 1.21%, respectively. Beta-carotene concentration rose to 20.35 μg/100g, and total dietary fiber reached 4.21g/100g. Microbial stability improved, with a total plate count of 5.21 CFU/g after 10 weeks. Sensory evaluation revealed superior taste (7.8±1.2) and texture (8.1±1.1) for the 50:50 blend. The blended jam offers potential health benefits due to its antioxidant (FRAP: 245.6-321.1 μmol Fe2+/100g) and dietary fiber content, making it a valuable addition to a balanced diet. These findings suggest the developed jam has enhanced nutritional and sensory properties.