The Present investigation was conducted to prepare the bael preserve and quality evaluation during storage at RRSS, Raya, SKUAST-J, Samba. The treatments namely T1 (60 0Brix), T2 (65 0Brix), T3 (700Brix), T4 (750Brix) and T5 (80 0Brix) were used for preparation of bael preserve. Bael preserve was packed in glass bottles and stored at room temperature and subjected to chemical and sensory evaluation at an interval of one month for a period of three months. With the advancement of storage period an increasing trend was observed in reducing and total sugar and maximum values were recorded under three months storage period. The values of these sugars also increased significantly with increasing values of 0Brix and maximum values were recorded with 800Brix. On the other hand a decreasing trend was noted in ascorbic acid with the increasing storage period and 0Brix values. The best colour, flavour, taste and overall acceptability were found under treatment T3 (700Brix) and minimum in T1 (600Brix). A decreasing trend during three month of storage was recorded in all parameters of organoleptic quality. The interactions also had significant effect on these parameters.