A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt.-% based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of the sugar, gelling agent and water to a pouring temperature, pouring the composition into a mold maintained at a mold temperature and drying the composition in the mold for at least two weeks.
