Abstract: Sensory scores were used as evaluation indicators, in order to evaluate the product quality, the influence of different parameters on the product quality was studied by single factor experiment. The optimal formula of the product was designed and optimized through the response surface experiment. The results showed that the best formula of passion fruit jelly were 100% of the additive amount of passion fruit juice, 22%of the additive amount of passion fruit peel, the mass ratio of compound sweetener granulated sugar to honey was 3:1, and the added amount of compound sweetener was 15%.The mass ratio of composite gel carrageenan to konjac glucomannan was 2:1, and the added amount of composite gel was 0.6%.By processing passion fruit jelly neat shape, transparent and golden, it had good elasticity, bite strength and full flavor, and the sensory score was 91.17 various microbial indicators were in line with the national standards, it is a nutritious, healthy and safe new leisure food, it provides some theoretical basis for the development of passion fruit industry and new food development.