Hawthorn berries are wild edible fruits with various health benefits. The aim of this study was to investigate the influence of two independent variable, juice extraction temperature and boiling time, on the quality of hawthorn jelly, using the response surface methodology. The experimental data were fitted to full factorial model. The colour, textural parameters and sensorial characteristics were used as attributes of quality. Both independent variables had a significant effect (p < 0.05) on colour, textural parameters and sensorial characteristics, but their interaction effects were generally insignificant (p > 0.05). The best processing parameters were boiling time of 15 min and juice extraction temperature of 50oC, according to the desirability function which showed a value of 0,689. Principal component analysis revealed significant positive correlations (p  0.05) between colour parameter luminosity and sensorial characteristics colour and general acceptability, and a negative correlation between textural parameters springiness and hardness.
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