The work evaluated the sensory quality of jam produced from Guava. The procurement of guava was done from Allahabad market and pulp was extracted from guava fruits. The pulp produced was mixed with prepared and standardized citric acid-sugar syrup, allowed to cook on constant boiling/stirring and the gelatinization temperature and the time were taken and recorded. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and cocked immediately the jam was allowed to cool. The cooled jam was served to panelist to compare sensory acceptability of the guava jam alongside mango jam. Sensory evaluation revealed significant difference in colour and aroma, texture and sweetness of samples tested. The study concludes that the guava jam is a nutritive source for the childrens to gain nutritive value by consumption of it.