Introduction: food is one of the basic physiological needs located at the first level according to the famous pyramid of Maslow, food has been transformed to maintain its duration time known as shelf life, however, it is essential to take care of health by diseases caused by sugar, which is why this research arises. Objectives: to elaborate a prototype of jam to case of a non-caloric sweetener with its production costs, based on sucralose, and determine if it is accepted by the Ecuadorian population. Methodology: the deductive method and the research modalities are used, of a non-experimental type and that this in turn needs to be complemented with others, such as: quantitative research that is oriented towards the percentages that we are going to obtain through a survey made up of open and closed questions, in the province of Chimborazo, in the City of Riobamba, in the urban sector of the city, in people with an age range of 15 to 64 years, actively economic; Among them are men (79710), women (90320) and diabetics (2102) with a total population of 261 360 inhabitants, with a sample of 400 people. Results: the consumption of jam in Ecuadorian households amounts to 91%, of which 53% buy it in supermarkets, the preferred brand is Gustadina with 56%; of the population under study, 93% are willing to consume fruit-blackberry jam; 34% of the people surveyed look more at quantity than quality; 45% have a basic salary and 65% are willing to pay $2.50 for the tested product. Conclusions: it is feasible the jam with the substitution of sucrose by sucralose, changing the traditional formulation the process of elaboration of the jam was optimal, determining the key points of the process, as well as its cost-benefit and its nutritional enhancement to the product by the content of anthocyanins by these fruits in addition to the antioxidant power they generate. General study area: Engineering and Economics. Specific study area: Agribusiness and market research.