Abstract:Dalian red light cherry and Shennong raspberry were used as raw materials to develop low-sugar compound jam with baking resistance and high nutrient retention. The effects of low-methoxyl pectin addition（0.2%，0.6%，and 1.0%） on the baking resistance and texture characteristics of the compound jam were studied. In addition，the effects of ultra-high pressure sterilization （300-500 MPa，20 min） and heat sterilization（heating in a boiling water bath at 100 ℃ for 20 min） on the sensory quality and nutrient retention of the compound jam were investigated. The results showed that with the increase in low-methoxyl pectin addition，the viscosity increased and the rheological properties varied greatly. The addition of low-methoxyl pectin improved the baking resistance of jam，reduced the dehydration after roasting，and significantly improved the color stability. Compared with heat sterilization，ultra-high pressure sterilization at 300 MPa for 20 min significantly increased the anthocyanin content and VC?content of the jam. In conclusion，the baking resistance and nutritional quality of the low-sugar compound jam prepared by addition of low-methoxyl pectin and ultra-high pressure sterilization were better.