The purpose of this study was to develop a food product from the peel of an under utilised native fruit, Baccaurea angulata, known locally as Belimbing Hutan. The peel of Baccaurea angulata fruit makes up more than 60 % of the fruit and is a significant source of food waste having potential to be explored. As such, the present study was the first to explore the feasibility of producing a food product from the peel. Using conventional jam making technology, the peel of Baccaurea angulata was used as the principal ingredient besides sugar and pectin to develop a jam product. The physicochemical properties and nutritional composition of the jam were determined by the Association of Analytical Chemists (AOAC) official methods of analyses with slight modifications as written in methods section. The nutrition composition included moisture content, protein, fat and ash. Carbohydrate was calculated by subtracting the sum of protein, fat, moisture, ash and crude fibre from 100%. Vitamin C was determined by Iodometric titration. Physicochemical properties such as pH, total soluble solid (TSS) and titratable acidity (TA) were also determined. The jam product has an acidic pH which is 2.82. The other results of the study indicated that jam produced from Baccaurea angulata had similar properties as other well-known fruit jams. The results showed that Baccaurea angulata jam was rich in carbohydrate (69.85 %) and supplied 279.84 kcal of energy.