Fruit pomace, which is the pulp and peels leftover from processing or juicing fruit, is a nutrient-rich and adaptable waste that can be made into useful goods like natural colours, biofuels, and dietary supplements, or it can be utilized as compost and animal feed. The goal of the current study was to create and evaluate fruit pomace jam using various juice waste leftovers in terms of its rheological and biochemical characteristics. Four types of pomace jams were made: mixed-fruit pomace jam (MFPJ), guava pomace jam (GPJ), pineapple pomace jam (PPJ), and apple pomace jam (APJ). In prepared pomace jams, surface morphology showed heterogeneous ultrastructure with pocket formation, with KPJ exhibiting the best 3D gel network. PPJ additionally exhibited the maximum values of the colour coordinates (L*, a*, and b*). When dietary fibre amounts were compared to other pomace jams and commercial fruit jams, GPJ had the highest, at 7.21 g/100 g. The highest amount of phenolic content (343.22 mg GAE/100 g) was found in MFPJ. There were noticeable levels of carotenoids in GPJ (6.86 mg/100 g) and MFPJ (4.21 mg/100 g). The antioxidant capacity of pomace jams shows the following trend for radical scavenging activity (%) and reducing power potential (PPJ) according to the ABTS and FRAP assays: GPJ> APJ> MFPJ> PPJ. The research effectively produced and identified fruit pomace jams with favourable rheological, biochemical, and antioxidant characteristics, emphasizing their potential as wholesome and environmentally friendly substitutes for conventional fruit jams.