This innovative product, known as cookies with fruity kelulut honey jam, stands out compared to existingproducts on the market. The primary purpose of this product is to diversify and enrich local fruit fillings and UITMCawangan Terengganu's kelulut honey jam. Another objective is to promote and market this product as a grab-andgosnack suitable for all ages. Production begins with the preparation of the treated jam, which involves slow-cookinga combination of guava and rock melon, then thickening it with approved food-grade agents and kelulut honey. Thewell-blended mixture is then chilled and evenly spread on homemade cookies. The cookies are subsequently packedin airtight packaging. Due to intensive treatment and the use of different approved food-grade agents, the producthas a longer shelf life, making it well-suited to meet customer needs and preferences. A consumer preference test wasconducted with 83 participants, using a 7-point scale ranging from extremely dislike (1) to extremely like (7). Sixattributes were evaluated: color, taste, texture, mouthfeel, appearance, and overall acceptance. The results showedthat most participants preferred Variation 2 (V2), which was jam thickened with gelatin, with 30 panels. This wasfollowed by Variation 3 (V3), jam thickened with pectin, with 28 panels, and the least preferred was the originalVariation 2 (V2) jam without food-grade agents, which received 25 panels.