A spoonful of sunshine for your mornings, this Pineapple and Passion Fruit Jam is glossy, bright, and ridiculously good, ideal for simple everyday breakfasts.
We recently returned from our holiday in French Polynesia (Tahiti). I’ve already shared in my travel diary and in my review of the Hilton Moorea how unforgettable the jams were. Moorea has some of the most delicious tropical fruit jams I’ve ever tasted.
During our stay at the Hilton, we enjoyed them every morning for breakfast, and the pineapple varieties quickly became my favourite. Moorea is known for its pineapples, which are said to be among the sweetest in the world. You can really taste the difference.
You can usually buy these jams at the Opunohu Agricultural School, although their stock varies. I had my heart set on bringing home their Pineapple and Passion Fruit Jam, but it wasn’t available when we visited.
So, when I arrived back home and saw pineapple and passion fruit sitting next to each other at the grocery store, it felt like a sign. I decided to make my own. This recipe tastes incredibly close to the one we enjoyed on holiday.
Whenever I spread it on my morning toast, I can almost slip back into holiday mode for a minute or two. Enjoy!
Reasons to Make This Homemade Jam
- Offers a simple way to bring a bit of tropical flavour into everyday meals.
- Uses everyday ingredients you can find year-round, even when fruit is limited.
- Doubles easily when you want to prepare jars for gifting or holiday baskets.
Key Ingredients for Pineapple and Passion Fruit Jam
Pineapple
Varieties such as Queen or Smooth Cayenne work well, but any ripe pineapple with a golden rind and a full aroma gives good flavour. Choose fruit that feels heavy for its size and cut it into even cubes for consistent cooking.
Passion Fruit Pulp
Passion fruit adds gentle acidity and a brighter edge. Pick fruits that feel heavy for their size, as they usually hold more pulp. Strain the seeds if you want a smoother spread, or keep them for texture.
Sugar
Sugar helps the jam set and keeps the colour steady while balancing the acidity of the passion fruit.
Find the complete list with measurements in the recipe card below.
How to Make Pineapple and Passion Fruit Jam
Step 1: Put the pineapple and water in a pot, then cook over medium heat, uncovered, for about 20 minutes or until the pineapple has softened and most of the water has evaporated.
Step 2: Blend the mixture with a hand mixer.
Step 3: Add the sugar and passion fruit pulp, then cook, stirring, for about 20 to 30 minutes or until the jam thickens.
Step 4: Transfer the jam into sterilised jars.
Frequently Asked Questions
Yes. You can reduce the sugar slightly, but avoid lowering it too much, or the jam may not thicken as well. A small adjustment keeps the texture stable.
Use the cold plate test. Place a small spoonful of jam on a chilled plate. If it thickens and holds its shape after a minute, it is ready.
Yes. Pineapple and passion fruit jam can set on its own through natural fruit pectin, sugar, and slow reduction. Even fruits with lower pectin content will thicken when cooked long enough with the right balance of sugar.
Skip the blending step and continue simmering until the fruit breaks down naturally. Stir from time to time so the pieces cook evenly.
Yes. Frozen pineapple works well as long as you thaw and drain it before cooking. The method stays the same, and the texture becomes smooth after blending.
Extra Help from the Kitchen
Check Pineapple Ripeness – Press the base of the fruit gently; a faint give and a sweet aroma usually mean the flesh will soften faster and cook evenly.
Simmer at a Steady Heat – Keep the pot at a gentle simmer once the sugar is added; high heat can caramelise the sugar before the fruit has time to thicken properly.
Use a Hand Mixer Carefully – Blend the pineapple while the mixture is still hot but off the heat; blending in short bursts prevents splashing and helps you control the final texture.
Measure Passion Fruit Last – Scoop and measure the pulp just before adding it to the pot; fresh pulp keeps its brightness and does not dry out while you prepare other ingredients.
Wipe Jar Rims Before Sealing – Clean the rims with a damp cloth after filling the jars; a clean seal helps the lids close tightly and improves short-term storage quality.
Variations and Twists
Add Citrus for Brightness – Stir in 1 to 2 tablespoons lime or lemon juice near the end of cooking to sharpen the flavour and balance a very sweet pineapple.
Keep the Pineapple Chunky – Skip blending and continue simmering until the fruit breaks down naturally, giving the jam small pieces that hold their shape.
Use Warm Spices – Add ½ teaspoon cinnamon and a small pinch of nutmeg or allspice with the sugar and passion fruit pulp for a deeper, warmer aroma.
Boost Natural Pectin – Add a few thin slices of apple peel or a small squeeze of lemon juice during cooking to support a firmer set without affecting the method.
Storage and Shelf Life
Store unopened jars in a cool, dark cupboard for up to 3 months after the jam has been poured hot into sterilised jars and sealed properly. Store opened jars in the fridge and use within 2–3 weeks.
For longer storage, freeze portions in small, freezer-safe containers for up to 2 months, leaving space for expansion. Thaw in the fridge overnight. A brief warm-up over low heat loosens the texture if needed.
Favourite Homemade Fruit Jams
Pineapple and Passion Fruit Jam Recipe
A spoonful of sunshine for your mornings, this Pineapple and Passion Fruit Jam is glossy, bright, and ridiculously good, ideal for simple everyday breakfasts.
Ingredients
- 620 g – 1⅓ lbs pineapple – cubed
- 330 ml – 11 oz water
- 450 g – 16 oz sugar
- ¼ cup passion fruit pulp
Instructions
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Put the pineapple and water in a pot, then cook over medium heat, uncovered, for about 20 minutes or until the pineapple has softened and most of the water has evaporated.
-
Blend the mixture with a hand mixer.
-
Add the sugar and passion fruit pulp, then cook, stirring, for about 20 to 30 minutes or until the jam thickens.
-
Transfer the jam into sterilised jars.
Recipe Notes
To check whether the jam is ready, place a small plate in the freezer. Turn off the heat, spoon some jam onto the cold plate, and return it to the freezer. If the surface wrinkles when you nudge it, the jam is done. If it stays fluid, cook it longer and test again.
Wow thank you, I am going to make this, I have googled forever to find something to do with the pulp of the granadillas and this is a perfect way to use the baskets full of granadilla’s we have here..
do u have a cherry jam that is also not too complicated?
Hi! Thanks for your comment! I love this jam, it tastes so good! I should make some more! 🙂
I have a cherry jam recipe too, you can find it here: http://www.manusmenu.com/cherry-jam Hope it helps!
Manu
I LOVE sweet but this is way too sweet for me. Will need to cut down the sugar by half. It’s very nice despite the sweetness. Thanks!
Hi! I was just wondering – how much jam does this recipe produce? Thankyou!
Delicious Manuela – I have no choice now, will have to make this. Thank you, Carina 🙂