Pomegranate (Punica granatum L.), despite being widely used for the treatment of some illnesses, is still a little explored product with high waste. Aiming to create a sustainable and innovative pomegranate-based product, the present work aims to prepare pomegranate jellies, and for that purpose three formulations were developed: standard (FP), formulation I (FI) 10% peel, and formulation II (FII) ) 5% peel and cinnamon, evaluated for microbiological (APHA, 2010), physicochemical (AOAC, 2016) and their antimicrobial activity (KIRBY AND BAUER,1966) parameters. The results of the microbiological analyzes revealed that only FI showed a 4.0 x 103 CFU/g non-standard count of Enterobacteraceas; the count of molds and yeasts and positive coagulase S. aureus and absence of Salmonella sp were in accordance with the legislation in all formulations. For the physicochemical characterization we have the ash content, in which the percentage ranged from 0.72%±0.20 to 1.34%±0.17 and moisture from 20.9%±0.30 to 26.4 %±0.29. In FI , for moisture content, ash p<0.05 between I and II. For Water Activity the range was 0.56±0.00 to 0.68±0.01, formulation II differed from the others (p<0.05). The ºBrix result of all formulations was within the standards, with a result < º65. For acidity the range was from 0.60%±0.05 to 0.74%±0.03, pH values from 3.29±0.09 to 3.45±0.02 and sugars from 125%±0. 91 to 106%±0.01. As for the antimicrobial activity, the inhibition halos against S aureus spp ranged from 25mm to 37mm with a pattern of the antibiotic Levofloxacin, with an average of inhibition of 37mm. Thus, it can be said that the product is viable and relevant for inhibiting bacteria in the oral cavity, proving its relevance for food technology and the pomegranate production chain, emerging as food with relevant functional characteristics.