The recipes of sea buckthorn jams, sugar-sweetened and energy-reduced, sweetened with the mixture of sweeteners were developed. Apples, raspberries, strawberries and gooseberries were used as a complementary raw materials, in order to obtain products of the acceptable, harmonized taste. The study of the chemical composition of jams included the determination of soluble solids, total sugars, total acidity, vitamin C, total carotenoids and total phenolic compounds. The total antioxidant capacity of jams was also measured. The highest values of vitamin C and polyphenols content and antioxidant capacity were found in sea buckthorn-strawberry jam, but the highest value of carotenoids content were found in sea buckthorn-raspberry jam. These products also gained the highest overall sensory quality scores. The usefulness of two commercial sweetener mixtures for production of jams with reduced sugar content was tested. The recipe of sea buckthorn-apple jam was developed, in which the whole amount of added sugar was replaced by the selected mixture of sweeteners. It allowed to decrease the energy value of this product for about 70%.
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