本研究通过正交试验探讨青梅果酱最佳配方，研究青梅果酱的制作工艺。根据实验结果表明，采用青梅400 g，白砂糖250 g，食盐0.2 g配比得到的果酱感官品质较好。青梅是我国的一种特色资源，有较高的营养价值及药用价值，有待于很好地开发利用，而青梅果酱正是其中的一种好方法。

The best formula of the jam was determined by orthogonal test to study the processing technology of greengage jam. The greengage jam with high sensory quality was achieved by using 400 g of greenage, 250 g of sucrose and 0.2 g salt. Greengage had high nutritional and medicinal value and preparation of greengage jam seemed to be a good way for the development of greengage resource.