Vegetable-jam is the most common preserved vegetable product. Jams are solid gel prepared from vegetable and ripe fruits and are one of the most important breakfast ingredients. Beetroot serves as an excellent dietary supplement due to its rich mineral, nutrient, and vitamin content, as well as its unique phyto-constituents that offer numerous medicinal benefits. On the other hand, basil seeds provide essential vitamins, minerals, and antioxidants, which can enhance overall well-being like, have impact on digestion, weight control, as well as their antioxidant and anti-inflammatory traits. In this pilot scale trial, we had developed beetroot jam as a valued for its nutritional benefit. Beetroot jam plays a significant role in preventing hypertension. It is rich source of antioxidant and nutrients that increase our stamina. It has anti inflammatory properties. It may also increase cognitive ability and attention power. In this study, it was observed that, beetroot jam contains essential micronutrient such as iron, calcium, folic acid, dietary fibre etc. In the beet root jam preparation, coconut jaggery was used as a rich source of potassium to reduce obesity and to help in digestion and fight against oxidative stress. The sensory evaluation revealed that the jam having 2:2 ratio of beetroot and coconut jaggery that is a good source of nutritional compound but, compromised on color, while the jam with 2:1:1 beetroot, honey and coconut jaggery has excellent nutritional composition that was equally acceptable all attributes and it’s shelf life was maintained upto 3 months at room temperature without adding any chemical preservative.