Wash apple and beetroot. Cut them into small cubes.
Heat a non-stick deep pan and add chopped apple, beetroot with 1 cup of water.
Cook in low flame for 10 minutes (covered).

Switch off the flame and allow to cool down completely.
Put boiled apple, beetroot grinder and make a smooth puree. It yields 2 & 1/2 cup of puree.
Now add sugar and cook on medium-low flame for 10 minutes.
Once jam starts to thickens switch off the flame. Allow jam to cool down and then mix lemon juice.

Tips :

Lift jam with a spatula and pour jam, it should flow together and not in drops.
Pour few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow to cool down completely. Then store in a clean and dry glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.