The microwave production process of Gannan navel orange whole fruit jam was studied by using the whole fruit of Gannan navel orange as raw material and microwave heating and concentration treatment without adding any thickener. The addition amount of the selected sugar， the microwave heating time and the microwave heating power were taken as the investigation factors， the sensory score was the response value， and the Bo-Behnken response surface method was used for the process development and optimization. The results showed that the addition of sugar was 35%， the microwave heating time was 260 s， and the microwave heating power was 770 W as the optimal process formula. The jam prepared under these conditions was bright yellow， spread evenly， moderately sweet and sour， and had a strong citrus aroma with a sensory score of 91.81. Compared with the commercially available jam， the microwave processing technology could better preserve the color and aroma components of the jam， and the taste， consistency and spreadability were all within an acceptable range.