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The objective of this study was to develop a formulation of jelly and candy from the pulp of the passion fruit, as well as to determine the physicochemical characteristics of the products flavored with chamomile flower. To obtain the following products jelly and candy, two pulp formulations were diluted in water (F1: 25 % fruit pulp and 75 % water; F2: 50 % fruit pulp and 50 % water). For the physicochemical characterization of the pulp, albedo and elaborated artisanal products, analyzes of pH, total titratable acidity, total soluble solids, moisture, ash, total protein content, lipids, carbohydrates and the total energy value were performed. The results of the physicochemical analyzes of jelly and candy were subjected to analysis of variance using the Tukey test at 5 % probability. The average levels of ash, lipids, proteins, carbohydrates and total energy value, obtained for the passion fruit pulp are close to those established by the Brazilian Table of Food Composition. As for passion fruit albedo (or peels), the average gray contents (0.38 g/100 g), total proteins (0.48 g/100 g), carbohydrates (4.26 g/100 g) and total energy value (25.08 kcal/100 g), were lower than those found in the literature for yellow passion fruit peels. For jellies and candy formulated, the pH values, total soluble solids, total titratable acidity and humidity are in accordance with the identity and quality standard of jelly and candy passion fruit defined by the National Health Surveillance Agency. According to the results obtained, the products can become an option for the full use of passion fruit by the Technological Center for Family Agriculture, as well as an alternative source of income generation for family farmers in the municipality of Parauapebas-PA.O objetivo deste estudo foi desenvolver uma formulação de geléia e doce a partir da polpa do maracujá, além de verificar as características físco-química dos produtos saborizados com flor de camomila. Para obtenção dos seguintes produtos, geleia e doce, foram elaboradas duas formulações de polpas diluídas em água (F1: 25 % de polpa de fruta e 75 % de água; F2: 50 % de polpa de fruta e 50 % de água). Para a caracterização físico-química da polpa, do albedo e dos produtos artesanais elaborados foram realizadas as análises de pH, acidez total titulável, sólidos solúveis totais, umidade, cinzas, teor de proteínas totais, lipídios, carboidratos e o valor energético total. Os resultados das análises físico-químicas de geléia e doce foram submetidos à análise de variâncaia através do teste de Tukey a 5 % de probabilidade. Os teores médios de cinzas, lipídios, proteínas, carboidratos e valor energético total, obtidos para a polpa de maracujá estão próximos aos estabelecidos pela Tabela Brasileira de Composição de Alimentos. Quanto ao albedo de maracujá (ou cascas) os teores médios de cinzas, (0,38 g/100 g), proteínas totais (0,48 g/100 g), carboidratos (4,26 g/100 g) e valor energético total (25,08 kcal/100 g), obtidos foram inferiores aos encontrados na literatura para cascas de maracuj...