To provide a method for producing bean jam such as red bean jam, white bean jam or green bean jam made of beans, and having natural sweetness with no or slight addition of saccharide.

The method for producing bean jam comprises the following process: a process of thoroughly boiling raw material beans comprising red beans, kidney beans or green peas; a process of pulverizing the thoroughly boiled raw material beans; a process of adding 150-200 wt.% of rice malt to the pulverized raw material beans to prepare a mixture having 50-60 wt.% of mother water; a process of subjecting the prepared raw material beans to saccharification and fermentation at 50-60 °C for 3-7 days; and a process of subjecting the saccharified/fermented raw material beans to enzyme inactivation and sterilization at 75-90°C for 5-40 min.

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