Disclosed is a manufacturing method for a fresh fruit wine, an alcoholic preserved fruit and fruit jam. The present invention belongs to the field of white liquor, tonic wine and fruit preservation.The method comprises the following steps: collecting the fresh fruit in the harvest season soaking it at 0ºC in a wine liquor with an alcohol content of 65° or above which is a traditionally grain-brewed Chinese white liquor placing in cold store and performing fluid removal in vacuum four times and formulating in a wine liquor with an alcohol content of 40°-65°. As a result, the fruit-rich property of the white wine liquor and the health-giving property of the wines are improved while producing an alcoholic fruit, preserved fruit and fruit jam. The method is free of preservatives and additives, and the biological nature of the fruit is preserved in the whole process. The method is not only suitable for bayberry, lychee, papaya, mango, and tropical and subtropical fruits which are difficult to store once the fruit is ripe, but is also suitable for apple, pear, jujube, peach, apricot, and temperate and sub-temperate fruits. The manufacturing method can be serialized, standardized, universalized, and industrialized, and formulation on-site using a fruit wine liquor of high concentration is also possible. The method is simple and easy to apply.La présente invention concerne un procédé de fabrication dun vin de fruits frais, dun fruit conservé dans lalcool et dune confiture de fruits. La présente invention a trait au domaine de lalcool blanc, du vin médicinal et de la conservation des fruits. Le procédé comprend les étapes suivantes : collecte du fruit frais à la saison de la récolte trempe de celui-ci à 0 ºC dans une liqueur de vin dun degré alcoolique dau moins 65° ce qui constitue un alcool blanc chinois traditionnel à base de grain fermenté stockage au froid et élimination de fluide sous vide à quatre reprises et formulation en une liqueur de vin dun degré alcoolique de 4
