The objective of this study was the estimation of proximate content, mineral content and antioxidant potential of sweet lime peel powder and preparation of Apple jam by incorporating it at different proportions. Methodology of this work was divided into three phases. In the first phase, sweet lime peel powder was prepared in two forms using shade drying and sun drying techniques. In the second phase, proximate content, mineral content and antioxidant potential were assessed and in the last phase, apple jam and its variants (A, B, C, D, E and F) were prepared for variants A, B, and C shade dried sweet lime peel powder (SPSHU) and for the rest variants D, E, and F sun dried sweet lime peel powder have been used in both forms at 2 percent, 5 percent and 10 percent incorporation respectively. Result showed that retention of nutrients and antioxidant was seen better in shade dried sweet lime peel powder as compared to sun dried peel powder. From the study, we can conclude that sweet lime peel was found to be a good source on nutrient and antioxidant. On the basis of sensory evaluation it can be concluded that upto 5 % incorporation of its peel powder can be used for making acceptable Apple jam.