It is now generally recognized that the high calorie diets with inadequate physical activity results in many diseases such as obesity. Since, outbreak of many diseases is directly related to human nutrition, special diets have been now developed in food industry to decrease outbreak of these diseases. One of these particular diets is low-calorie food with less sugar content, using different sweetener compounds. In past years, various artificial sweeteners such as cyclamate, saccharin and aspartame were used in food successfully. Stevioside which is a natural sweetener with no calorie can be used instead of other sweeteners like aspartame, saccharine and cyclamate without having any side effects of these sweeteners. Stevia rebaudiana (bertoni) is herbal plant with small leaves that placed continual on the stem of plant. The main economic importance of stevia is, uses as natural sweetener. The main sweet component of stevia is well-known as steviosid, has no calorie and is about 250 times sweeter than sucrose. Steviol glycosides are resistant in pH=3-9 and high temperature (100 C'), so they have extensive applied in food production and can be used as sweetness source in products like confectioneries, bakeries, jam, fruit juice, chocolates, biscuits and other food stuffs. Jam is semi-solid food stuff that prepared by combination of 45% w/w fruit with 55% w/w sugar and then concentrated to 65% soluble solids. Formulation of jams were developed in basis of market demand, food laws and economic needs. In this study, stevioside was used to produce low-calorie quince jam (low content of sugar). In order to manufacture product with desirable properties, different factor such as %pectin, %stevioside and %sugar were evaluated and optimized by response surface methodology (RSM). In order to determine optimum points, two responses, consistency and total soluble solids (BX) were used. The effect of sugar and pectin in consistency were in quadratic and linear manner, respectively and sugar and pectin had an interactive effect on the consistency. An also sugar influenced the total soluble solids in a quadratic manner. According to the results, there was no significant difference between actual and predicted total soluble solids (BX) and consistency and the optimized condition jam production was 0.4% pectin, 0.27% stevioside and 50% sugar. In second part of this study, the effect of period of storage (60 days) and temperature (refrigerator and room) on physicochemical and sensory properties of the jam were measured. The results showed that jam storage for two months at refrigerator and room temperature caused a significant decrease in content of monomeric anthocyanin, total phenolic compounds, vitamin c, total soluble solids, consistency, acidity, a * value and increase in water activity and pH. Regarding to sensory evaluation, it could be concluded that jam quality was acceptable until 40 days of storage at refrigerator temperature. Totally, the results show that the production of low-calorie jam using stevioside (by reducing the sugar content to 50%) is possible.