The present invention relates to a caramel-flavor jam and a preparation method thereof. The caramel flavor jam is prepared from the following raw materials, by weight: 1 to 2 parts of salvia miltiorrhiza, 2 to 2.5 parts of corn stigma, 1.5 to 3 parts of taraxacum mongolicum, 2 to 4 parts of gynostemma pentaphyllum, 1 to 2 parts of lotus leaf, 1 to 1.5 parts of habenaria ciliolaris, 2 to 2.5 parts of orthosiphon sinensis, 100 to 120 parts of apple, 150 to 160 parts of dragon fruit, 30 to 35 parts of milk, 7 to 8 parts of sesame, 20 to 24 parts of lotus seed, 15 to 17 parts of mung bean, 10 to 12 parts of raisin, 16 to 17 parts of nata de coco, 30 to 35 parts of white sugar, 10 to 12 parts of peanut oil, 0.5 to 0.7 part of lactic acid bacteria and 8 to 10 parts of nutritional additives. According to the present invention, the caramel-flavor jam has the advantages of sweet and delicious taste, delicate mouthfeel, unique flavor and rich nutrients. Multiple fruits are added to supply the human body with vitamins, and the lotus seeds and mung beans contain abundant proteins, dietary fibers and minerals, so that the nutritional value of the jam is significantly increased. Furthermore, the caramel-flavor jam contains multiple Chinese medical herbs, thereby being capable of providing the efficacy of blood nourishing, nerve calming, liver fire clearing, bile draining, qi benefiting and spleen strengthening if taken regularly.