Mango is seasonal and perishable product, due to its perishability huge losses are reported in Ethiopia. Due to this it seems vital to find an alternative method to effectively reduce the post harvest loss. Processing of mango fruit in to jam is one method to effectively use perishable mango in to stable product. Initially, in this study the physico-chemical properties of six mango cultivar namely Tommy, Kent, Keitt, Dodo, Local and Apple on their suitability for jam production were investigated. “ANOVA showed that there was significant difference in physico- chemical properties among the six cultivars of mango”, Apple mango variety was selected according to the standard requirements for jam preparation. In the second study, Apple mango jam formulations produced using three factor full factorial design with pH in two levels (3 and 3.3) pectin in three levels (0,1,and 1.5%) and sugar in two levels (50 and 60%) were evaluated. The prepared jam was analyzed to determine the effect of different parameters on physico-chemical properties. The statistical analysis of data was carried out using Minitab 18.1 software. According to the results of fruit physicochemical analysis Apple mango cultivar has TSS (17.06 %), TS (15.57%), MC (71.30%), AC (0.36%), RS (2.63%), pH (3.33) and TA (0.27mg/100 g) value, which makes it more suitable than other cultivar for jam preparation. All of the three factors were an important factor which affects the nutrient quality as well as sensory acceptability of mango jam. Processing of mango fruit pulp in to jam resulted in significant increase in total soluble solid and titratable acidity but a significant decrease in vitamin C and moisture content. Out of 12 samples of mango jam sample formulated with different ratio, jam with pectin (1.5%), sugar (60%) and pH (3.3) was found to be high in vitamin C content and TS and also more acceptable in appearance, flavor, consistency, color and overall acceptability by the sensory panelists. In general, there was a clear difference between mango cultivar on their potential for jam processing. The quality of the jam is highly dependent on the choice of concentrations of each ingredient and the four main ingredients in jam preparation are fruit type, sugar (S), pectin (P) and citric acid. Finding out the right combination of these ingredients resulted in more acceptable jam with better physico-chemical quality.