The work aims to develop a new jelly product with black jujube as raw material, and research its formula and production technology. The processing flow of jujube jelly was determined by experiments. On the basis of single factor experiment, the additions of gelling agent, sugar and citric acid were selected as independent variables for orthogonal experiment. Processing technology of black jujube: After black jujube was cleaned and soaked, its juice was extracted, added with ingredients and homogenized. After sol and glue boiling, the jujube juice and glue liquid were mixed and stirred, and finally filled, sterilized and cooled to get the finished product. (The following additions were all mass fractions) formula of black jujube jelly: The addition of black jujube juice was 38.5%, the proportion of gelling agent was: carrageenan︰xanthan gum︰konjac gum = 4︰3︰3, and the additions of gelling agent, sugar, citric acid, malic acid and potassium sorbate were respectively 1.1%, 16%, 0.14%, 0.025% and 0.045%. The formula and production technology of black jujube jelly are determined by experiments.