The physico-chemical parameters of fresh guava fruits were determined to assess the quality. Among the different varieties taken for the experiment, cv. L-49 recorded maximum amount of ascorbic acid and pectin content which are important for making jelly bar that have high vitamin 'C' content and good jellying properties. Because of heat sensitive nature, there observed a decrease in vitamin 'C' content after processing the fruits in to jelly bar. The chemical characteristics of jelly bar were recorded to judge the eminence of parameters and significant difference had been observed. An increase in total soluble solids and total sugars but a considerable decrease in titrable acidity, pectin content and ascorbic acid were noticed during storage period of 45 days in all treatment combinations. L-49 had been reported to be best among the varieties taken for the experiment and aluminum foil reported to be best among packing materials for detainment of chemical characteristics. But the polythene material was cheaper than the other packing materials used for the experiment. The combination of V3P1 was found the best for most of the parameters among different treatment combinations. Product was free from spoilage during storage.