The aim of the study was to study the chemical and organoleptic characteristics of nutmeg jam with the addition of a concentration of secang extract as a natural dye. This study was designed using a single factor Completely Randomized Design (CRD) with 5 levels of treatment with the addition of sappan wood extract, namely 0, 3, 6, 9, and 12 %. Parameters analyzed included: total phenol, vitamin C, moisture content, ash content and panelists' preference test (color, aroma, taste, texture, smearing ability, overall). The results showed that the higher the addition of secang extract, provide the total phenol, vitamin C, moisture content and ash content of nutmeg jam were higher, respectively 10.36 mg gallic acid/100 mL, 31.64 mg/100g, 34, 79% and 0.32%. While the results of the panelists' preference test showed that the higher the addition of secang (Caesalpinia sappan L.) extract, the panelists' preference for color, taste and overall nutmeg jam decreased, while the aroma, texture and spreadability of nutmeg jam increased, however, the test results for all organoleptic parameters on average are still on the hedonic scale like.