Artichoke jam was prepared from three cultivars; 'Bayrampasa', 'Sakiz' and 'Imported' (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (degrees Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and colour), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (color, appearance, odor, taste, consistency and overall acceptability). Water-soluble dry matter and total dry matter contents of artichoke jams were determined between 69.75 - 70.80 g/100 g and 73.36 - 74.36 g/100 g, respectively. As a result of the colour analysis, it was observed that L values were decreased, a values were increased and b values had no significant changes in all samples after the jam-making process. Results of the antioxidant capacity methods were 10.21 - 22.99 mu mol Trolox/g dry weight in CUPRAC method, 7.41 - 7.67 mu mol Trolox/g dry weight in DPPH method and 6.47 - 14.12 mu mol Trolox / g dry weight range in FRAP method, respectively. 'Bayrampasa' sample showed the highest total antioxidant activity according to FRAP and CUPRAC methods and also it had the highest total phenolic content ( 183.36 mg GAE/100 g). In addition, sensory analyzes including colour, odour, taste, consistency and appearance characteristics of the jam samples were performed using "Hedonic Test" method and jam made with 'Imported' sample was determined as the most preferred sample. Consequently, the industry should consider using `Bayrampasa' cultivar for jam production because of its antioxidant activity as well as 'Imported' cultivar had better sensorial properties it can also be contemplated.