In order to develop a series of steps in the R language to optimize the taste and consistency of jam obtained from aguaymanto and eggplant; this research was conducted._x000D_ Ratio were the variables aguaymanto / eggplant in the range from 1/1 to 5/1, and the percentage of pectin in the range of 0.05 to 0.8% on the response variables were the taste and consistency in jam._x000D_ A sequence of steps was used to optimize the flavor and consistency of jam obtained from aguaymanto and eggplant R Language ranging from the simple to complex._x000D_ The most appropriate values of the process variables was determined by Response Surface Methodology; using a factorial design 22 including 4 axial points and three central points; which allowed obtaining models that define the behavior of the independent variables aguaymanto / eggplant and pectin percentage dependent regarding to the consistency an...