Jack bean urease was immobilized on gelatin beads with the help of glutaraldehyde. The optimum immobilization (67.6%) was obtained at 30mg/ml gelatin concentration, 0.5 mg/bead enzyme protein concentration, 1 % glutaraldehyde and at $4^{circ}C$ incubation temperature. The $t_{1/2}$ of immobilized urease was approximately 90 days at $4^{circ}C$ compared with $t_{1/2}$ of 20 days for the soluble urease, under identical condition. The apparent optimum pH shifted from 7.3 to 8.0 when the urease was immobilized. The optimum stability temperature of immobilized urease was found to be $60^{circ}C$ while that of soluble urease was $45^{circ}C$. Time-dependent thermal inactivation studies showed monophasic kinetics for soluble urease and immobilized urease at $70^{circ}C$, respectively. The immobilized urease beads stored at $4^{circ}C$ showed practically no leaching over a period of 30 days. Here we are presenting an easy and economical way of immobilizing urease on the gelatin beads making it suitable for various applications.