Pepaya (Carica papaya L.) is acknowledged as a nutrient-dense fruit, the utilization of this fruit is still limited to consumption as cut fruit on small scale. In fact, there is potential for abundant pepaya production, economical prices, and excellent nutritional content. This study used a factorial Randomized Complete Block Design (RCBD) method, with two factors: first, the proportion of pepaya fruit (90%-10%) and second, the proportion of granulated sugar (10%-90%). The purpose of this study was to determine the proportion of papaya fruit and granulated sugar affecting the properties of pepaya jam. Data were analyzed using ANOVA, if show significant differences, continued with the Honest Real Difference test (95% confidence level). The interaction between the proportion of pepaya fruit and granulated sugar gave a significant effect on the parameters of physical color, vitamin C, reducing sugar, and organoleptics such as texture, color, taste, and aroma of pepaya jam.