This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St. rose hips, flax seeds) in order to study their beneficial properties as a component for marmalade products that have an immunostimulating effect. According to laboratory studies, the largest amount of polyphenols is found in the leaves of sea buckthorn and St. John's wort (60.02% and 12.82%, respectively), antioxidants (3.61 mg / 100 g and 2.49 mg / 100 g) and most of the B vitamins (В₂ in sea buckthorn leaves 0.777 mg / 100 g, and in St. John's wort 0.088 mg / 100 g, В₅ - 1.506 mg / 100 g and 0.061 mg / 100 g, respectively, В₆ - 0.680 mg / 100 g in sea buckthorn leaves and 0.427 mg / 100 g in St. John's wort). A high content of vitamin C was found in rose hips (4.355 mg / 100g) and St. John's wort (4.314 mg / 100g). In the leaves of sea buckthorn, the content of ascorbic acid is 1.409 mg / 100 g, which is 67% less compared to St. John's wort. In this regard, it follows that the most promising raw materials for imparting an immunostimulating effect to marmalade confectionery products are sea buckthorn leaves and St. John's wort.