The study is concerned with the kinetics of osmotic dehydration and development of jam from hogplum. Dehydration process was performed using sucrose and sodium chloride as osmotic agents. The study showed that the rate and extent of water loss, moisture content, solid gain and normalized solid content (NSC) were strongly influenced by concentration of osmotic solution and immersion time. Among the different solution concentration of sucrose and/oF salt, 55/10% sucrose/salt solution gave the highest NSC (4.11) for 6 hours contact time, while 60% sucrose solution also gave an NSC value of 3.36 for similar contact time. Two equations were developed using Fick's diffusion equation from which the value of mass transfer co-efficients were calculated and found to be 0.1263 Mir1-112 and 0.1616 min-1/2 for 60% sucrose and 55/10% sucrose/salt solution respectively. Organoleptic taste testing using 1-9 hedonic scale showed that all the developed jams (from different hogplum samples) were acceptable by the panelists. Jam from 55/10% sucrose/salt osmosed solution was ranked as 'Like very much' and that from mechanically dried hogplum slices was ranked as 'like moderately' while jam from fresh hogplum was adjudged 'Like slightly'.