This article analyzes the technology of producing jam from cherries (Prunus avium L.) grown in Uzbekistan, specifically the “Fergana cherry,” “Samarkand red,” and “Shirmoyak” varieties. The main stages of jam production—raw material selection, washing, pitting, cooking, sugar mixing, pasteurization, and packaging—are examined. The impact of the technology on nutritional properties (vitamin C, anthocyanins, antioxidants), energy consumption, environmental sustainability, and quality control is analyzed. Special attention is given to the practical possibilities and export potential of cherry jam production in the context of Uzbekistan’s agriculture. The study is based on scientific literature, works by Uzbek scholars, normative-legal documents, and practical data. The article provides a comparative analysis of the advantages and limitations of the jam production technology and offers recommendations for advancing this sector in Uzbekistan