The objective of the present work was to develop an innovative food prod-
uct with nutritional properties as well as appealing organoleptic quali-
ties. For this a jam was prepared on a basis of pear or apple, to which was
added the water from boiling beetroot, without the addition of any con-
servatives. Five different jams were produced: pear jam, pear with
beetroot, apple, apple with beetroot and finally apple with beetroot and
cinnamon. The preparation of the products involved several trials until
the optimum recipe was found. The final products were then submitted to
sensorial analysis that revealed the panelists preference for the jam with
apple, beetroot and cinnamon. Additionally, some chemical components
were evaluated to characterize the product in terms of fat, sugars and
antioxidant activity, being this one of the most important, given the inter-
est of utilizing the antioxidant properties of the beetroot to produce a
jam enriched with antioxidants. The results obtained revealed that the apple
jam with beetroot and cinnamon had a low sugar content and a high anti-
oxidant activity, enhancing the potential health benefits associated with
its consumption
