Abstract: In order to develop a low-suger jam with begonia fruit and perilla leaves as the main ingredients, using sensory evaluation scores as the criteria, the optimal recipe for perilla begonia fruit low-sugar jam was determined using fuzzy mathematical comprehensive evaluation method and response surface experiments. The results showed that when the addition amount of begonia fruit was 150 g, the addition amount of perilla leaves was 5 g, the addition amount of xylitol was 30 g, and the addition amount of pectin was 4.5 g, the sensory score of the jam was the highest, which was85.4 points. According to the optimal formula, the perilla begonia fruit low-sugar jam had balanced sweet and sour taste, delicate texture, strong aroma, the best flavor, rich nutritional value and broad market prospects.