In view of single variety and lack of nutrients in jam products，the single factor experiments and orthogonal test were carried out to obtain the optimum formulation of rose Hawthorn compound jam by taking raw material ratio, sugar content, water content and xanthan gum content as single factors. The results showed when the mass ratio of hawthorn pulp and rose was 80:20, with the mass fraction of white granulation sugar being 55%, the mass fraction of water being 40%, and the mass fraction of xanthan gum being 0.4%, the combination jam of rose and hawthorn was bright in color, delicate in taste, sweet and sour and delicious, with good viscosity and easy to smear. The physicochemical and microbiological indexes of the compound jam products were in line with the national standard, which provided a new idea for the production of compound jam.