Abstract:The wampee fruit residue discarded after juicing fresh wampee,was selected as the raw material.Through single-factor experiments and orthogonal experiments,the effects of four factors,namely,the ratio of wampee residue to water,the amount of rock sugar added,the amount of compound glue added,and the boiling time,on the quality of wampee jam were studied to determine the optimal processing conditions. The results showed that the optimal conditions for preparing jam from wampee residue were a wampee residue-to-water ratio of 1∶1.5,150 g of rock sugar,2.5 g of compound glue,and a boiling time of 25 min. Under these conditions,the produced wampee jam had a soluble solid content of （41.85±0.37）%,a flavonoid content of （91.29±1.22） mg/100 g,a total phenol content of（3.96±0.03） mg/g,a vitamin C content of（75.96±1.24） mg/100 g,and a pH value of 4.52±0.20. The total colony count was less than 10 CFU/g,and the sensory score was 89.06±1.26. When the jam concentration was 10 mg/mL,the DPPH free radical scavenging rate was （29.35±0.04）%,indicating that wampee jam had certain antioxidant properties.