The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution for the preparation of apple jam, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were fill in the bottles and evaluation was carried out for total period of 60 days. Physiochemical analysis, pH, brix,0 acidity and sensory characteristics of; color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of apple pulp was 14 brix0 when sucrose solution was added in different ratio; The pH of apple jam was increased from 3. 84 to 4.98 for the period of storage. Maximum reduced was perceived in T2 (3.91%), in compare minimum fall was observed in T0 (3.87%). Then TSS of apple jam was increased from 64 to 67.67 during storage. Maximum increased was observed T0 (6.45%), while lowest value was observed in followed by T1 (4.5%). The Titratable acidy of apple jam was increased from 0.2 to 04 for the period of storage. Supreme increased was perceived in T0 (53.33%), while lowest raise was observed in T2 (34.042%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of apple jam was reduced from 6.90 to 6.30 for the period of storage. Supreme decreased was perceived in T2 (22.08%), while lowest fall was observed in T0 (18.75%). Mean totals of juries for the taste of apple jam was reduced from 7.50 to 6. 17 for the period of storage. Maximum reduced was detected in T2 (20%), while lowest fall was observed in T0 (14.29%). Mean scores of judges for the texture of apple jam was reduced from 8 to 6.21 for the period of storage. Maximum decreased was perceived in T 0 (24.05%), while lowest fall was observed in T0 (18.52%). Mean scores of juries for the overall acceptability of apple jam was reduced from 8.23 to 8.40 throughout the storage. Maximum decreased was perceived in T5 (50%) and T4 (50%) followed by T2 (25%), while lowest fall was observed in T2 (20.24%). Statistically result was showed that the treatment T0 (Tarnab jam) was found most acceptable in terms of physiochemical and organoleptically.