Aonla is an important fruit of India and is consumed fresh, processed and preserved in several ways. Hempseeds have the potential to contribute to nutrition, health and income generation but still it is an underutilized crop and is yet to be adopted by large scale agriculturalists. The present study has been undertaken with a view to analyze the chemical and mineral composition of Alona fruit leather and hempseed and to optimize the incorporation of hempseeds into the Alona fruit leather and jam using sensory evaluation technique. The chemical and mineral characteristics of formulated products namely Alona- hempseed incorporated fruit leather and jam were determined and compared with the Alona fruit leather and jam. The moisture content of Alona and hempseed were 6.38, 33.42, 21.31, 13.45 per cent and 456.33 kcal per 100g respectively on dry weight basis. The Alona fruit had pH of 2.5, TSS- 12.35, Titrable acidity – 1.72, reducing sugars – 2.35, non-reducing sugars- 0.76, total sugars – 3.45, pectin – 0.88 per cent, tannins – 3.11 mg per 100g and ascorbic acid – 613.23 mg per 100g. The mineral content of Alona and hempseed was analyzed. The Alona contained calcium – 46.21, iron – 1.03, zinc – 0.99, sodium – 5.77, potassium – 239.06 and magnesium – 9.28 mg per 100g on fresh weight basis whereas the corresponding values of hempseed flour were calcium – 178.51, iron – 21.48, zinc – 7.03, sodium – 12.90, potassium – 835.81 and magnesium- 537.39 mg per 100g on dry weight basis. Optimization of the basic recipe for control and different levels of hempseed flour incorporated Alona fruit leather and jam was done. Optimization process comprises of optimization of sugar content used for making pulp- sugar blend and different levels of hempseed for the incorporation in Alona fruit leather and jam. Among the samples of Alona – hempseed fruit leather and jam prepared, the most acceptable sample was obtained from 350 g Alona pulp, 5 g hempseed flour and sugar concentration of 75 per cent of Alona pulp i.e. 270g. There was non-significant difference with regard to the appearance, texture, taste, flavour, mouth feel and overall acceptability of 5g hempseed incorporated Alona fruit leather whereas there was non-significant difference with regard to the colour, appearance, texture, taste, flavour, mouth feel and overall acceptability of 5g hempseed incorporated Alona jam when compared with control. Chemical evaluation of formulated products was done and it was compared with the control Alona fruit leather and jam. The protein and the mineral content of the formulated products were higher than the protein and mineral content of control Alona products. Thus from the present study it was concluded that the Alona products namely fruit leather and jam can be made successfully with the incorporation of hempseeds so as to increase the medicinal as well as nutritional value of the products.