In order to diversification of jellies and increasing segment of consumers it was intended to valorification a raw material such as hot pepper powder. The products obtained at Sugar Confectionery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. Objective of the study was to investigate potential use of hot pepper powder in jelly candies, by phisico chemical analyses and general consumer's acceptance. Sensory analyses were conducted on two kinds of sweet jellies. The hot pepper powder were used at concentration of 0.5% and 1.0%. Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistenc (5 point hedonic scale). Present study indicated that 0.5 % added of hot pepper powder were accepted by consumers.