Ora-pro-nobis mucilage (MOPN) (Pereskia aculeata Miller) is rich in proteins and possesses emulsifying, thickening, and gelling properties, capable of influencing the viscosity of colloidal systems. Its use as an alternative to commercial pectin enhances local ingredients, such as native plants, and contributes to the diversification of products in the food industry. The aim of this study was to evaluate the potential of MOPN as a substitute for commercial pectin in the production of jaboticaba jelly. For this, the mucilage was extracted from the leaf extract by precipitation with ethanol and lyophilization. The jellies were prepared with jaboticaba extract, sugar, pectin or mucilage, and citric acid, being cooked to reach 65 ºBrix. The formulations were analyzed for pH, titratable acidity, moisture, water activity, bioactive compounds, color, and rheological behavior. The data were subjected to ANOVA, with means compared by Tukey's test (p<0.05). The addition of MOPN altered the pH, reduced the titratable acidity, and increased the water activity of the jellies, indicating the need for preservatives. The mucilage preserved bioactive compounds, increasing total phenolic content and antioxidant capacity, but reduced anthocyanins, affecting color. The jellies showed a lighter and less reddish hue, likely due to pH changes. All formulations exhibited non-Newtonian pseudoplastic behavior, but the consistency index of the jellies decreased with the addition of mucilage. MOPN is a promising substitute for pectin, although its influence on color and stability requires further studies for optimization.