The objective of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. 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 conservatives. 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 interest of utilizing the antioxidant properties of the beetroot to produce a jamenriched with antioxidants. The results obtained revealed that the apple jam with beetroot and cinnamon had a low sugar content and a high antioxidant activity, enhancing the potential health benefits associated with its consumption.