The objective of this research work is about developing a herbal jelly by incorporating Amla and betel leaf extract. Amla is a green colour translucent fruit which is loaded with more nutritional benefits. Amla is an excellent source of vitamin c and this vitamin c helps in building our immunity. Next is the betel leaf extract which is also enriched with more health benefits. These betel leaves are full of vitamin c,niacin and riboflavin and it has an Excellent healing properties. These betel leaf treat colds and also aids in digestion. So our idea is to develop a jelly by combining all these products. Our jelly is completely free of artificial colouring and flavouring agents. After preparation,the jelly was filled in sterilized bottles and stored under both ambient and refrigeration temperature for about 60 days and the biochemical parameters such as moisture content, TSS, pH, Titratable acidity were analysed. Under ambient temperature, moisture content decreased from 26.80% to 24.90 %and pH increased from 3.6 to 4.3 and Tss increased from 65 degree brix to 72 degree brix and Titratable acidity increased from 0.48 % to 0.67%.Under refrigeration temperature, the moisture content decreased from 26.80% to 25.83%, ph increased from 3.6 to 4.2,Tss increased from 65degree brix to 69degree brix and titratable acidity increased 0.48% to 0.54%. Sensory evaluation was also performed and the developed jelly obtained an excellent sensory score.