Abstract: In order to develop the low-sugar fresh apricot jam with unique taste and balanced nutrition, the formula of low-sugar fresh apricot jam was optimized by single factor and response surface tests with Xinjiang Srimati fresh apricot as raw material, and the physical and chemical indices of low-sugar fresh apricot jam were measured and compared with commercial jam. The results showed that the sensory score of fresh apricot jam was the highest（91.60 points） under apricot fruit addtion of 40%, along with white sugar addtion of 25%, citric acid addtion of 0.15% and pectin addition of 1.0%（in terms of apricot pulp mass）. The taste of fresh apricot jam was the best with strong apricot flavor and uniform color. The soluble solid content of low-sugar fresh apricot jam prepared by this process formula was40.05 ° Brix, the p H value was 3.53, and the contents of total acid, total sugar, moisture, VC, and protein were1.31%, 32.15%, 37.08%, 5.86 mg/100 g, 0.65%, respectively. The research could provide theoretical reference for the deep processing of apricots.