Ziziphus jujuba cv. Muzao polysaccharides (ZMP) were obtained by ultrasonic assisted acid buffer extraction, alcohol precipitation, protein removal, and decolorization. In this study, the solubility and monosaccharide compositions of ZMP were investigated. The rheological properties and stability of polysaccharides were determined by using rheometer and differential scanning calorimeter. The results showed that ZMP were easily dissolved in hot water not cold water and they were hardly dissolved in organic reagent. The composition of ZMP was rhamnose, arabinose, mannose, glucose, and galactose. ZMP solution exhibited high thermal stability and pseudoplastic flow behavior.