<p>This study aims to evaluate the physicochemical, sensory, and bioactive properties of wild mint (<i>Mentha longifolia</i>) jelly, prepared with (J1) or without (J2) added colorant, over a six-month storage period. Over six months of storage, Product J1 exhibited significant changes in rupture strength (24%), adhesiveness (22%), and color, particularly the <i>a</i>^* value (<i>p</i> &lt; 0.05), while sensory characteristics remained unchanged. Total soluble solids, pH, and brittleness (<i>p</i> &gt; 0.05), as well as microbial growth, were unaffected. In Product J2, rupture strength, gel strength, and adhesiveness increased significantly (<i>p</i> &lt; 0.05), whereas phenolic content (measured using the Folin-Ciocalteu method) and antioxidant activity (assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and the iron reducing antioxidant power (FRAP) methods) remained stable (<i>p</i> &gt; 0.05). Levels of 5-hydroxymethylfurfural (HMF), measured using high-performance liquid chromatography (HPLC), increased in both products [from 262 to 562.5 (J1) and 169.5 to 378.5 (J2) mg/kg], exceeding the recommended safety threshold of 40&#xa0;mg/kg for honey (Codex Alimentarius), although changes were not statistically significant (<i>p</i> &gt; 0.05). The jelly showed no inhibitory activity against <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, or <i>Candida albicans</i>, suggesting that antimicrobial compounds were either present at insufficient concentrations or were degraded/inactivated during processing. Overall, the jelly maintained its microbiological stability and antioxidant activity, while HMF formation could be minimized through methodological optimization, indicating the potential for producing a stable and health-promoting product.</p> Graphical Abstract <p></p>