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Introduction. The studies of new berry raw materials in order to determine the balance of its chemical composition, sensory and technological characteristics in the light of use in dessert production. The technology of jelly production from jostaberry was developed. Materials and methods. Berries off. Grossulariaceae (actinidia, jostaberry, feijoa) were chosen as subject of these studies. The analysis of technical literature and sources of patent information related to utilization of new raw materials and development of new recipes was carried out. Structural strength of jelly was determined by penetration method. Results and discussion. It was shown, that berry raw materials of Black Sea Region, such as feijoa, actinidia and jostaberry can be used for production of desserts with improved nutrition value. The nutritional value of mentioned berries is specified by presence of broad range of biologically active components in forms, which are available for human organism. In particular, iodine content in feijoa berries reaches 0,07–0,1 mg/100 g. Actinidia and jostaberry contain vitamin C in high concentrations, equal to 400–800 mg/100 g and 450–600 mg, respectively. These berries are the natural concentrates of vitamins A, В, С, Р, РР, ß-carotene and mineral compounds, such as potassium and iron and can be considered as products with high nutritional value. Due to high pectin cotent makes actinidia, jostaberry, feijoa are the perspective raw materials for structurized desserts, such as jellies, mousses and sorbets. The results of studies of technological characteristics of jellies with jostaberry were presented. It was shown, that introduction of jostaberry in jelly allows to eliminate gelatin from recipe without significant changes of product’s rheological characteristics. The values of density and shear stress value of jellies containing 15% of jostaberrry are equal to 1,27 kg/m3 and 5,53 kPa, respectively. Therefore the product meets all requirements to this category of desserts. The jellification time of jellies with jostaberry significantly decreases in comparation with samples without it. Conclusion. New ingredients from plants of Ukraine’s Southern region, such as fejioa, actinidia and jostaberry are prospective for broadening the range of desserts with improved nutritional value. The optimal composition of ingredients in recipes of jellies with jostaberry was developed. [ABSTRACT FROM AUTHOR]