The invention provides a jelly and a production technology thereof. The jelly comprises the following components in parts by weight: 4 to 6 parts of plant ferment powder, 4 to 5 parts of concentrated juice, 1 to 3 parts of moringa, 1 to 3 parts of white kidney bean, 1 to 2 parts of water soluble dietary fiber, 1 to 2 parts of collagen powder, 6 to 8 parts of fructose, 1 to 3 parts of xylitol, 1 to 2 parts of seaweed gel, 1.5 to 2 parts of konjak powder, and 75 to 80 parts of water. The raw materials are reasonably compounded, the nutrients are more comprehensive and balanced therefore, and the nutrients can be better digested and absorbed by the human body. The taste of the jelly is good, the fragrance is rich, the sweetness is proper, the intestinal environment is improved, the gastrointestinal functions are recovered, and moreover, the jelly has the functions of clearing heat, removing toxin, and improving skin conditions.