The invention relates to a processing method for reducing methanol content in fruit fermented wine with high pectin content. The processing method comprises the following steps: (1) raw material selection: selecting fresh fruits as the raw material, wherein the fresh fruits are high in sugar content, have strong fragrance, are 90% mature and insect-free and are not moldy and rotten fruits; (2) raw material processing: manually or mechanically extracting fruit juice or pulp; (3) sugar degree adjustment: adding the separated pulp or fruit juice into warm boiling water, adjusting the sugar degree to 25% by virtue of white sugar, and carrying out conventional constant-temperature fermentation; (4) increasing the ethanol content of fermented mash to above 16%vol; and (5) distillation: distilling the fermented mash by virtue of a special multistage temperature-control distilling device, removing methanol-containing distillate obtained through distillation, when the distillation temperature is increased to 90 DEG C, starting a copper condenser at the top of a distiller, and adjusting condensate. The processing method has the advantages that methanol, ethanol and fusel in fruit wine are separated by virtue of methanol with a low boiling point and fusel, so that the methanol and fusel contents in the fruit wine are greatly reduced, and the ethanol content in the fruit wine is increased.