The present investigation was undertaken to prepare jam using fresh apple pulp and fresh moringa leaves. To increase jam taste and nutrition, fresh moringa leaves were added at different levels. The physico-chemical properties of fresh moringa leaves jam (FMLJ) were investigated and apple jam was used as a control. Fresh moringa leaves jam (FMLJ) was produced using the traditional open pan method. The physico-chemical properties showed moisture content 29.84-41.92%, total ash 3.55-6.89%, crude protein 0.48-2.36%, total sugar 51.24-60.76%, reducing sugar 38.42-40.75%, crude fibre 0.17-2.21%, titratable acidity 0.44-0.66%, total soluble solids 68.54-70.70⁰B and pH 3.33-4.50. There was a significant difference at (P<0.05) in moisture, ash, protein total sugar, reducing sugar, crude fibre, acidity, TSS and pH. The ash, protein and crude fibre showed a decreasing trained with an increasing in the level of fresh moringa leaves in the blends. The total sugar and reducing sugar of fresh moringa jam decreased with increased the level of fresh moringa leaves.