Roast the Beets:

• Preheat the oven to 400°F (200°C).
• Peel the beets and cut them into wedges.
• Place the beet wedges on a 15x10x1-inch baking pan, drizzle with canola oil, and toss to coat.
• Roast for 50-60 minutes or until tender. Allow them to cool slightly.

Prepare the Lemon and Spices:

• Cut a thin slice from the top and bottom of the lemon; stand it upright on a cutting board.
• With a knife, remove the peel and outer membrane from the lemon.
• Cut the lemon in half. Thinly slice one half and remove any seeds (reserve the other half for another use).
• Place the cinnamon stick and cloves on a double layer of cheesecloth. Gather the corners to enclose the spices and tie securely with kitchen string to create a spice bag.

Make the Jam:

• In a food processor, pulse the roasted beets until finely chopped.
• Transfer the chopped beets to a large saucepan.
• Add the brown sugar, granulated sugar, maple syrup, crystallized ginger, salt, sliced lemon, and the prepared spice bag.
• Bring the mixture to a boil over medium heat.
• Reduce the heat and simmer, uncovered, for 1 to 1¼ hours, stirring occasionally, until the mixture thickens to a jam-like consistency.
• Remove from heat and discard the spice bag.

Store the Jam:

• Allow the jam to cool slightly.
• Ladle the jam into sterilized jars, leaving about ½ inch of headspace.
• Wipe the rims clean, apply the lids, and process in a boiling water bath for 10 minutes if canning.
• Alternatively, let the jars cool completely, then refrigerate for up to 1 week or freeze for up to 12 months.