Guava juice concentrate was prepared from enzyme extracted clarified juice by treating the crushed fruit pulp with pectinase enzyme at 0.1% for 16 hours. It was observed that guava juice concentrate prepared by vacuum concentration method was found superior to open pan method in terms of maximum total sugars, retention of ascorbic acid, and minimum tannin and browning. An increase in total sugars and non-enzymatic browning, as well as reduction in total acidity, ascorbic acid and total tannin contents were observed during storage.