Date Syrup is a natural sweetener that is a suitable substitute for sugar in formulation of food products for reducing the harmful effect of sugar, and improving the nutrient properties. In this study a jelly is obtained by adding date syrup to pomegranate juice at a rate of 50 % (sucrose was completely replaced by date syrup). The physicochemical, and sensory characteristics of the prepared jellies (jelly control and jelly made with date syrup) were evaluated. It was concluded that the addition of date syrup affected the pH and color of jelly. A significant reduction in the L* and a* values in the reformulated products compared to the control was observed (p < 0.05). Evaluation of sensory properties of the prepared jelly showed that the addition of date syrup reduced significantly the color and odor, while has no effect on taste and texture compared to a control jelly. The overall acceptability scores showed that, there was no significant difference between the control jelly (6.61) and the jelly made with date syrup (6.05).