The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc., obtaining high-quality apple jam with excellent color, and taste and therefore having a huge market promotion value.
