In order to utilize defective fresh Jujube fruits, Jujube vinegar was explored by crushing, pulping, alcohol fermentation, batch and semi-continuous acetic fermentation. The fresh Jujube fruits were cleaned, washed, and then crushed and pulped with addition of water to 1.5 times. The Jujube pulp was inoculated Angel fruit wine yeast with inoculation quantity 0.1%. After fermentation 72 h at the room temperature, the alcohol concentration of Jujube wine could reach 8.07%Vol. Then Jujube wine was inoculated with the inoculum size of acetic acid bacteria 10%, and the first batch of acetic fermentation finished in 60 h. In the next acetic fermentation, it took only 30 h to finish each batch. And ten batches of Jujube vinegar were produced from the defective Jujube fruits in this study with the average titratable acidity 4.81 g/100 mL. Ten organic acids were identified in the Jujube vinegar by reversed phase high-performance liquid chromatography（RP-HPLC）. However, no obvious differences were found in the composition and contents of organic acids between vinegar samples produced from defective Jujube and high quality Jujube fruit. Acetic acid, malic acid and lactic acid were the primary organic acids in both fermented vinegar samples. The results showed that Jujube vinegar could be produced efficiently from defective fresh Jujube fruits by batch and semi-continuous fermentation, and the processing technology could be applied in jujube production regions to utilize the damaged or inferior Jujube fruits.