One of the major hazards of this beginning of the millennium is the larger use of various synthetic food additives. Firstly, it includes synthetic colorants, which are present practically in most types of processed food. The danger is even greater when it comes to children who consume, having a small body weight, a mass of sweets, brightly colored, so the contribution of additives per kg of body weight is often dangerous to health, causing various allergic reactions. The objective of this research was to elucidate the influence of the substitution of synthetic colorants with extracts of grape anthocyanes on the organoleptic, physical-chemical and microbiologic properties of some confectionery products (marmalade, jellies).