Abstract: Rheological properties of low-sugar litchi jams were measured and the jam formulation was optimized.The results showed that the low-sugar litchi jam had the typical characteristics of a pseudoplastic fluid at 25 ℃;and that at 20 to 70 ℃,the relationship between jam viscosity(η) and temperature(T) could be described using the equation: η=Kexp(Ea / RT).The optimized formulation for a low-sugar litchi jam was: litchi fruit 100g,xanthan gum 0.2%,sugar 10%,and citric acid 0.3%.