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Various types of vinegars have been developed as interest in their health benefits has increased. In this study, we prepared <i>Jeju</i> citrus blended vinegars (CBVs) by mixing premature mandarin vinegar and mandarin vinegar, with mandarin vinegar used as a control. The physicochemical properties of the vinegars, including pH, total acidity, and sugar content was determined. Moreover, antioxidant, anti-obesity, and anti-aging activities of the vinegars were investigated. Physicochemical analysis revealed that the CBVs had a pH similar to that of mandarin vinegar, whereas CBVs with relatively high premature mandarin vinegar content showed higher acidity and lower sugar content (<i>p</i> < 0.05). Moreover, the antioxidant activities and phenol contents of CBVs were significantly higher than those of mandarin vinegar (<i>p</i> < 0.05). Meanwhile, CBVs showed significantly decreased intracellular triglyceride, lipid accumulation, and anti-obesity related gene levels (<i>p</i> < 0.05), thereby highlighting their anti-obesity activity. In addition, CBVs showed anti-aging activity by increasing cell viability and cell lifespan, while decreasing the expression of senescence-related genes under H₂O₂-induced oxidative stress. Therefore, CBVs may be useful as a functional food with antioxidant, anti-obesity, and anti-aging effects in various food fields.