Consumers are now more conscious about their health and the rising prevalence of diet-related health problems has increased demand for better food options, such as low-calorie fruit products. So, the current research aimed to develop and standardize a low-calorie fruit jam utilizing two local fruits, phalsa (Grewia asiatica) and jamun (Syzygium cumini). To produce the mixed fruit jam, a systematic technique was used, which included the selection of ripe and high-quality phalsa and jamun fruits, the jam-making procedure, and adding low-calorie sweeteners to substitute conventional sugars. Preservatives were also carefully added to extend the shelf life of the jam without affecting its safety or sensory qualities. To assess the stability of the low-caloric jam during storage, samples were collected periodically and subjected to nutritional analysis, sensory evaluations, and microbial tests. Throughout the storage time, the sugar content, calorific value, and other parameters were examined. The result for the pH, TSS, and TA was highly significant during storage. The average pH was 3.87 on the first day it reduced to 2.73 significantly. The TSS of the control and other treatments varied significantly from each other. The TSS of control was 68.77 ºBrix and for low caloric jam, TSS was approximately 48.81ºBrix. Titratable Acidity increased from 0.19 to 0.55 after 90 days. Antioxidant content was reduced during the storage significantly. The sensory evaluation suggested that jam prepared with 100% stevia gives the best sensory score among all treatments.