The microbial and physicochemical analysis of jam produced from date fruits enriched with apple and orange fruits at different proportions were investigated. Three (3) different blends of jam (coded as DOA, DO & DA) were produced with strawberry jam (SBJ) purchased from a store as reference jam. Sample SBJ (strawberry jam) has total plate count of 10.33×10⁴ cfu/g, sample DOA has 55.00×10⁴ cfu/g, sample DO had 13.67×10⁴ cfu/g while sample DA has 17.67×10⁴ cfu/g respectively. The fungi counts for all the samples were 8.33×10⁴ cfu/g, 44.00×10⁴ cfu/g, 13.33×10⁴ cfu/g and 19.33×10⁴ cfu/g. All the four samples showed positive (+ve) reactions in the biochemical tests indicating the presence of suspected glucose microbes such as bacillus spp., staphylococcus spp., pseudomonas spp. and streptococcus acid/gas forming bacteria. pH for the jam samples ranged from 3.14-4.52, total titratable acidity (TTA) varied from 0.60-0.68 while total soluble solid (TSS) indicating the brix level ranged from 43.00-51.00%. Colour analysis revealed no significant different (P≤0.05) between samples SBJ and DOA while samples DO and DA had significant differences.