Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).