The present study deals with preparation of blended jelly using banana (Musa paradisiaca L.) cv. Grand Naine and pineapple (Annanas comosus) cv. Queen pulps were mixed in proportions as per treatments and processed into jelly in CRD with four repetitions. Physico-chemical as well as organoleptic properties of blended jelly were compared with sole banana and pineapple jelly. The jelly were studied at an interval of two months up to 12 months i.e. 0, 2, 4, 6, 8, 10 and 12 months of storage period. An overall result of fruit jelly prepared from banana:pineapple, 2:3 as well as 3:2 blending proportion were equally best in higher level of chemical constituents viz., TSS, total sugars and reducing sugars with lower level of non- reducing sugars. While proportion of 1:4 and 0:1 were highest in respect to acidity and ascorbic acid content. All chemical constituents were found increasing up to 12 months except non-reducing sugars and ascorbic acid which were decreasing during storage period. The lowest retention was found in sole banana jelly in respect to all chemical constituents except non- reducing sugars. In respect to sensory characters banana:pineapple, 2:3 blended proportions was found best having higher score pertaining to texture, taste and overall acceptability except colour and flavor which were highest in T6 banana:pineapple, 0:1. All sensory characters were found decreasing during storage. The lowest acceptability was found in proportion of 1:0 in respect to all sensory parameters except texture which was found lowest in T6 banana:pineapple, 0:1. Considering above chemical constituents as well as sensory characters of product; proportion of 2:3 and 3:2 were found best than rest of the proportions of jelly during storage.