In this study, we investigated the quality and physicochemical properties of aronia jam when using alternative sugars as potential substitutes. Jams with erythritol had different sugar content compared to sugar-made jams, and those with allulose had the highest pH. Stevia-added jams closely matched the color of sugar-made jams. Total phenol, flavonoid, and anthocyanin content were higher in jams with allulose, stevia, and erythritol. Additionally, antioxidant activity was notably high in jams with xylitol, erythritol, stevia, and allulose. Based on these findings, the addition of erythritol is recommended for optimal aronia jam production.