Characterization of freeze dried Black Grass jelly (Mesona procurebens Hemsl.) jelly in terms physical and rheological properties was the main objective of this study. Black Grass jelly prepared with different gelling agents including (3.5%) tapioca starch (commercial formula or control sample), (2.5%) tapioca starch + (1%) guar gum, (1.0%) tapioca starch + (2.5%) gelatin and (0.5%) tapioca starch + (3%) maltodextrin. The Black Grass Jelly samples were then freeze dried and analyzed for their water activity, color, rheological behaviors and textural profiles attributes. The results show that gelling agents had a significant effect on the qualities of freeze dried Black Grass jelly which has a low a_w (<0.2) classified as dry food can be stored for a long time. Color parameters indicated that jelly combined with tapioca starch was apparently darker than the other samples. The gel had a medium density of branched-structure, suggested by the viscoelastic behaviors. From rheological an increasing gelatin concentration increased presence of a solid-like gel with the predominance of an elastic component. This increase is attributed to a higher polymer concentration contributing to form a stronger structure and a higher cross-linker concentration making the density of the spherical particles higher. The addition of gelling agent  affected the stability of the gel. the results confirmed that 1% tapioca + 2.5% gelatin addition could be appropriate to ensure the good gel qualities for freeze dried Black Grass jelly production.