Abstract: In this study, the compound jelly of red-fleshed pitaya and hawthorn was produced using red-fleshed pitaya and hawthorn as raw materials, and the formula was optimized by response surface method on the basis of single factor experiments, in order to enrich the varieties of jelly products and improve the added values of red-fleshed pitaya and hawthorn. The results showed that the optimal formula of the compound jelly was determined as follows: compound juice（the mass ratio of red-fleshed pitaya juice to hawthorn juice was 1∶1.46） addition of 30%,compound gel（the mass ratio of carrageenan to CMC-Na was 1 ∶5） addition of 1.09%, citric acid addition of0.12%, beet red pigment addition of 0.5‰, and sugar addition of 9.82%. The jelly product prepared under this formula presented the typical flavors of red-fleshed pitaya and hawthorn with crystal clear, sweet and sour tastes,elastic and nutritious, and the sensory score of the product was 91.16.