Name: Pineapple and passionfruit jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 500 gram passionfruit pulp (see tip); 1/2 fresh pineapple, peeled, core removed, chopped; 2 cup sugar

Pineapple and passionfruit jam

Fruity, sweet and tart all in one spoonful, this divine homemade passionfruit and pineapple jam is wonderful spread on warm scones or freshly toasted sour dough.

Skip to Recipe

Makes 2 Cup

Prep

20M

Cook

35M

Total

55M

Ingredients

500 gram passionfruit pulp (see tip)

1/2 fresh pineapple, peeled, core removed, chopped

2 cup sugar

Method

1.Combine passionfruit pulp and pineapple in a large saucepan, then add sugar.

2.Stir over a low heat for 10 minutes, until sugar dissolves. Do not allow to boil.

3.Simmer, without stirring, 20-25 minutes, or until setting point is reached (see tip).

4.Ladle into warm, sterilised jars. When cool, seal and label jars.

500g is about 2 cups of passionfruit pulp or around 28 passionfruit. When jam-making, as a general rule you need 1 cup sugar to every 1 cup of fruit. To test for a jam’s setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved. If the jam is not firm enough, add some jam setter following the packet instructions.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy