Durian is a popular seasonal fruit in Indonesia because of its flavor and smell. It contains pectin in its albedos. Durian Medan has higher yield than durian Monthong and it is classified as low methoxyl pectin with characteristics of 1696.44 equivalent weight, 6.88% methoxyl content, 49.43% galacturonic acid, 78.98% degree of esterification, 25.03 second gel setting time, and 558.93 N gel strength. In its utilization in jam making, pectin adding concentration (0.5%, 1%, 1.5%, and 2%) and fruit ripeness (unripe and ripe) were two factors that affect the characteristics of hog plum jam. Significantly, jam consistency, viscosity, pH, and antioxidant activity affected by pectin adding concentration and hog plum ripeness, also with their interaction. Higher pectin adding concentration gave higher viscosity. The most consistent jam was unripe hog plum jam with 1.5% pectin adding concentration. Total soluble solid, syneresis, and degree of whiteness weren’t significantly different with those factors. The most preferred hog plum jam formulation in term of spreadability and overall characteristics was made with 1% pectin adding concentration.