Pineapple and passionfruit jam

Sweet, tart and fruity all in one spoonful. This gorgeous homemade passionfruit and pineapple jam is delicious when spread on a warm scone alongside a hot cup of tea or coffee.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 2 Cup
  • Print


Pineapple and passionfruit jam
  • 1 fresh pineapple, peeled, finely chopped (4 cups)
  • 1/3 cup lemon juice
  • 1/4 cup passionfruit pulp
  • 1 1/2 cup sugar
  • 1/2 teaspoon ground allspice
  • buttered toast or fruit bread, to serve


Pineapple and passionfruit jam
  • 1
    Combine pineapple, juice and pulp in a large, heavy-based saucepan. Bring to simmer on medium heat. Cook 8-10 minutes, until pineapple softens.
  • 2
    Add sugar and allspice, stirring until dissolved. Bring to the boil. Reduce heat to low and simmer 20-25 minutes, stirring occasionally, until setting point is reached (skim surface as needed).
  • 3
    Pour mixture into hot sterilised jars (see tip) and seal. Once opened, store in the fridge for up to 1 month. Serve with buttered toast or fruit bread.


TIP: If your jars aren't sterilised properly, the preserves will deteriorate with storage. Wash jars and lids, rinse well, then sterilise jars in boiling water for 10 minutes. Using tongs, transfer to an oven tray and place in a moderate oven (180°C) for 5 minutes, until jars are completely dry. Keep warm until ready to fill with jam. For an easy way to sterilise, put jars and lids through the hottest cycle of the dishwasher without detergent.

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