Gelatin is a derivative protein obtained from the partial hydrolysis of collagen, which is a major component of skin, bone, and connective tissue in animals. It widely used in food products, such as gelling agent in jelly candy product. However, the use of commercial gelatin caused problems in “halal” and healthy aspects. This research aimed to produce best gel strength gelatin derived from spanish mackerel (Scomberomorus sp.) fishbone as alternative source, and applied it in jelly candy making. As the pretreatment of gelatin extraction, fishbone was soaked in various concentration HCl (3%, 4%, 5%) for 24 hours and 48 hours. Best gel strength gelatin was obtained from soaking in HCl 3% with soaking time 48 hours. The best gelatin has yield of 5,56±0,16%, gel strength of 156,62±6,21 g Force, pH value of 3,88±0,10, melting point of 33,17±1,28ºC, setting point of 11,17±0,52ºC, whiteness degree of 80,12±0,06%, moisture content of 8,20±0,28%, ash content of 2,94±0,08%, fat content of 1,76±0,07%, and protein content of 76,48±0,85%. Jelly candies were made with different concentration of best gelatin and citric acid. The concentration of best gelatin used were 7%, 9%, and 11%. The concentration of citric acid were 1%, 1,5%, and 2%. The chosen formulation was determined based on organoleptic analysis, as the most preferred jelly candy. The result showed the chosen formulation was used 7% gelatin and 1,5% citric acid. Jelly candy from the chosen formulation has L* value of 52,80±0,73, b* value of 21,85±0,30, hardness of 2582,48±186,55 g, springiness of 0,97±0,01, gumminess of 2229,35±334,10, chewiness of 2129,59±366,69, moisture content of 38,71±0,06%, ash content of 0,26±0,02%, fat content of 0,95±0,03%, protein content of 1,66±0,05%. The chosen jelly candy was less of overall acceptance score than jelly candy used gelatin commercial.