Put the chopped apple (with skin), gooseberry, beetroot in a deep non-stick saucepan with 1 & 1/2 cups of water. Cook, it covered for 10 minutes on medium-high flame.
Switch off the flame and allow to cool down completely.
Grind boiled apple, gooseberry, and beetroot into a smooth puree. It yields 2 & 1/2 cups 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 add lemon juice.
Mix well and store in a clean glass jar.

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 jam to cool 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.