Abstract: In order to the formulate processing technology for nutritious and unique flavored low sugar compound jam with Caragana sinica, carrot and jujube, and obtain optimal proportion and parameters, the authors conducted experiments to study the quality influencing factors as technological parameters, proportion of ingredients and thickener addition. The results were as follows: (1) the optimal proportion of the main ingredients were Caragana sinica pulp 40%, pureed carrot 40%, pureed jujube 15%; (2) 0.6% LMP and 0.2% carrageenan were the optimal choice for addition; (3) the best amount of sugar was 30% , the best CaCl2 addition was 0.2% , the concentration duration of 30 minutes and pH value of 3.5 were recommended. Successful development of the low sugar compound jam with Caragana sinica, carrot and jujube could provide a new way for the utilization of Caragana sinica.