The present invention provides a soybean jam that can increase the opportunities for consuming soybean, which is known as a health food, particularly in a Western style diet with few chances to eat them. The present invention also provides a method for manufacturing the soybean jam comprising the steps of manufacturing a soybean paste by grinding and kneading soybean grains after boiling, and forming a jam by mixing the soybean paste with other ingredients of the jam including pectin, sugar and organic acids followed by boiling down the mixture. The soybean jam obtains a large proportion of the soybean component.