As a water-soluble plant polysaccharide， soy hull polysaccharide （SHP） not only has good gelling， stability and thickening properties， but also present certain probiotic function. In order to explore the application effect of SHP added in cherry jam， the influence of SHP with different molecular weight on the rheological properties of cherry jam was firstly investigated， and the commercial pectin was placed as a control group. Then， response surface method was used to optimize the concentration ratio， sweetener and amount of SHP in cherry jam， and the better jam technology and formula was obtained. The results showed that， compared to the cherry jam with commercial pectin added， the energy storage modulus of the cherry jam with high molecular weight SHP was slightly lower than that with commercial pectin， and their viscosity were similar. The cherry jam with high molecular weight SHP presented better rheological properties. Therefore， SHP with high molecular weight was more suitable to be added into the cherry jam compare with other two kinds of molecular weight. The sensory score of cherry jam was the highest when the concentration ratio of jam was 45%， xylitol 25%， and high molecular weight SHP 0.6%. This study could provide theoretical reference for expanding the application scope of SHP.