Bael fruit is one of the most nutritious among the various underutilized fruits. The importance of bael fruit lies in its curative properties which makes the tree as one of the most useful medicinal plants of India. The present study was undertaken to investigate the effect of sugar concentration on quality characteristics of bael jam during the various storage months. Fresh fruit of bael had fruit weight, pulp weight, peel weight, pulp: peel, TSS, acidity, reducing sugar, total sugar and ascorbic acid values to the tune of 500 g, 650 g/kg fruit, 350 g/kg fruit, 1.86, 25oBrix, 0.35 per cent, 5.96 per cent, 14.65 per cent and 18 mg/100 g, respectively. Bael jam was prepared as per the treatments in which TSS was raised at 68oBrix by adding sugar and citric acid. The jams prepared from different treatments/sugar concentrations were packed in glass bottles and stored at ambient conditions to observe the effect of sugar concentration on quality and storage for three months at an interval of one month. Total soluble solids, reducing sugar and total sugar decreased significantly, while acidity and ascorbic acid decreased in jam with the advancement of three months storage. No microbial count was found in jam during three months of storage. The acceptability of the product was evaluated in terms of colour, flavour, texture, taste and overall acceptability. The highest mean score for colour (8.66), flavour (8.76), texture (8.68), taste (8.46) and overall acceptability (8.64) found in treatment T3 followed by treatment T2. Jam prepared with treatment T3 was found the most acceptable.