Experiment includes guava nectar preparation using cultivars viz., Lalit, L-49, Shweta and Gwalior-27 with12 treatments of guava nectar and same level of sugar (600g/kg pulp) and citric acid (1g/kg pulp) under Completely Randomized Design replicated thrice. Physico-chemical parameters viz., TSS, acidity, TSS:Acid ratio, ascorbic acid, total sugar, pH and organoleptic parameters viz., colour, flavour, taste and overall acceptability of nectar were analyzed.TSS was maximum in T2 (12.90) followed by T5 (12.51) and minimum in T7 (10.50) and acidity was also recorded higher in T2 (0.38%) followed by T5 (0.37%) and minimum in T3, T4 and T9 (0.28%). TSS/Acid ratio was maximum in T9 (44.03) followed by T12 (41.65) and minimum in T5 (33.81) and ascorbic acid was higher in T2 (194.47) followed by T5 (192.83) and minimum in T7 (143.55). Total sugar (%) was maximum in T2 (9.28) followed by T5 (9.25) and minimum in T4 (7.60) and pH was maximum in T2 (3.95) followed by T5 (3.91) and minimum in T4 (3.48). The comparative cost of per liter nectar for different recipes was Rs. 63.72. In terms of cost benefit ratio and net return in different treatments, T2 give maximum value (1.33:1 and 21.28) followed by T5 (1.25:1and 16.28). Concluded that nectar prepared from guava pulp with different combinations, the physico-chemical and organoleptic aspects was found better in the treatment T2 [Lalit (100%)] followed byT5 [G-27+Lalit (50% +50%)].