Increasing consumer demand for nutritious preserves is necessitating the need for development of value-added low sugar products. In the present study a mixed fruit preserve was prepared with added chia seeds sweetened with sugar and a non-nutritive sweetener. Chia seeds were either used whole or in grounded state which were either raw or pressure cooked. Sensory evaluation was carried out using the 5-point hedonic scale. Variation 10 which had 25% of sugar, 5% of sucralose, 3% of intact pressure-cooked black chia seeds had the highest overall acceptability score (4.22±0.71) and the total score (33.25±4.49). The accepted variation had 28.2% moisture, 0.98% titratable acidity and 66.9 degree brix total soluble solids (TSS). Analysis indicated the total fat, protein, crude fiber, dietary fiber, carbohydrate, ascorbic acid, vitamin A, Omega-3 and omega-6content was 2.08 g, 0.77 g, 0.97 g, 3.51 g, 48.37 g, 4.95 mg and 15 ug, 1.12g and 0.41g per 100 g of the final product respectively. Accelerated shelf-life and Real time shelf-life analysis found product to be microbiologically safe for twenty-eight days and three hundred sixty-five days respectively. Overall, the product was very well received and can be introduced in the market.