The objective of the study was to assess the effect of long-term storage on the colour and content of anthocyanins in jams made from colourful fruits. The jams were prepared from highbush blueberries and blackcurrants, and stored at 6 and 22°C with no access to light during 8 months. The degradation of anthocyanins followed according to the kinetics of the first order reaction and the half-life time of those compounds was longer in the blueberry jams compared to blackcurrant products. The storage temperature was a factor significantly impacting the loss of anthocyanins. In the jams stored for 8 months at 6 °C, the content of pigments was from 4 to 7 times higher compared to the products stored at 22 °C. While the jams were stored, their polymeric colour increased and this fact could be attributed to the polymerization reaction between the anthocyanins and other phenolic compounds. A significant correlation was found between the parameters of colour and the content of antocyanins in the jams produced from blueberries. The content of monomeric anthocyanins did not impact the colour of blackcurrant jams, and this fact suggests that some other compounds (the Maillard reaction products, polymeric compounds) could shape the colour of blackcurrant products.