Citrus jam was prepared by vacuum concentration and atmospheric boiling respectively. The changes of physicochemical indicators，color，microorganism，rheological properties and texture properties of jam with different concentration treatments were studied to optimize the process of jam concentration. The results showed that the concentration treatment significantly increased the contents of total soluble solid，titratable acid，total sugar，total phenolics，total flavonoids，total carotenoids and pectin of jam samples （P<0.05） compared with the untreated group. Among them，the content of total phenolics，total flavonoids，and total carotenoids in vacuum concentrated samples was the highest，42.93，63.32 and 36.33 μg/g，respectively. The degree of browning was slight，and the brightness value （L^*） was the largest. The results of rheological and texture test showed that the citrus jam was a yield-pseudoplastic fluid，showing positive thixotropy in the shear range of 0.1-100 s^-1. Its storage modulus （G'） and loss modulus （G"） increased with the increase of oscillation frequency，and G'>G"，showing the characteristics of viscoelastic body dominated by elasticity. In the frequency scanning range of 0.1-100 rad/s，G' in the atmospheric boiling group was the largest （1 435-4 005 Pa），followed by G' in the vacuum concentration group （722.6-2 082 Pa），and G' in the untreated group was the smallest（59.04-214.1 Pa）. The vacuum concentrated jam sample has smaller hardness，stickiness and chewability，and better taste. It is indicated that vacuum concentration can greatly maintain the quality and color of citrus jam，and has the potential to replace traditional atmospheric boiling.