The optimal formula of a compound jam using noix de coco as main material was studied. Orthogonal experiment showed that the optimum contents of noix de coco pulp，tomato pulp , pear pulp and sugar were 15%, 23%, 10% and 12.75%, respectively. The influence sequence of the factors on product quality was as follows: sugar>tomato pulp> noix de coco pulp> pear pulp.
