Jellies production is one of the ways to add value and increase the soursop fruits use. The aim of the research was to define the physical-chemical characterization of soursop fruit and jellies prepared with sucrose and sweetener. Were prepared two versions of jelly with the pulp of soursop: conventional and light. The conventional jelly was produced with a soursop pulp kilogram, 40% sucrose, 0.05% HM pectin and 0.1% citric acid. The light was produced with a jelly soursop pulp kilogram, 30% maltitol syrup sweetener (Maltidex®), 0.05% LM pectin, 0.0025% calcium chloride and 0.1% citric acid. The physico-chemical analyzes in the pulp of soursop in nature and light and conventional jellies were pH, soluble solids (°Brix), titratable acidity (g of citric acid 100 g^–1 pulp), vitamin C (mg of ascorbic acid 100 g^–1 pulp) and SS / TA ratio. The use of soursop as jelly proved to be a great alternative, because the light and conventional versions developed products showed good chemical features. The sweetener maltitol syrup was efficient for the preparation of the light version, giving body and sweetness to jelly.