The development of functional foods is essential to meet food needs and prevent some health problems of the population. The objective of this work was to standardise the process of making a tree tomato jam (Solanum betaceum) with functional properties. The jam was added with Aloe vera (Aloe Barbadensis Miller), stevia (Stevia rebaudiana) as a sweetener and Lactobacillus bulgaricus as a probiotic. Experimental design of 15 treatments was generated, according to the Box-Behnken design for three factors. These treatments were subjected to sensory analysis establishing the general acceptability of a panel of trained tasters. The computer program "Minitab Statistical Software" version 15 for Windows was used, obtaining the treatment with maximum acceptability. The best treatment had 50% pulp, 0.21% stevia, 0.18% pectin, 0.05% benzoate, 1.06% citric acid and 21.6% sucrose with a pH of 4.27 and 41.43 °Brix. This treatment was characterised physicochemically and microbiologically.