Pineapple and Passion Fruit Jam

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!

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.

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.