The sensory properties of jellies, sweetened with saccharin or saccharin plus sorbitol, were assessed by using a modified descriptive analysis. The effects of thickening agents, i.e. carboxymethylcellulose, pectin and gelatin, on sensory properties of jellies were studied. Jellies containing pectin were less firm and tend to weep compared with CMC or gelatin which achieve acceptable jelling properties under the formulation used. A combination of sorbitol and saccharin masked the after‐taste of the saccharin. Addition of citric acid to reach pH 3.8–4.15 in all jellies increased overall flavour intensity and decreased the after‐taste of the sacc