How to Make Passionfruit Jam

Three Methods:Passionfruit jamPassionfruit peach jamPassionfruit curd jam

Passionfruit makes excellent jam or spread. This is a great way to use up excess passionfruit in a way that can be enjoyed on toast, crumpets, muffins and bagels.


Passionfruit jam:

  • Pulp from 24 passionfruit
  • 1 cup water
  • Juice from 1 lemon
  • 1.1 kg sugar

Passionfruit peach jam:
Makes 8-10 cups:

  • 1.25kg peaches, peeled and chopped
  • 1.25kg sugar
  • 1 medium lemon, juiced
  • 12 passionfruit, pulped

Passionfruit curd jam:

  • Pulp from 6 passionfruit
  • 1 tbsp fresh lemon juice
  • 2 eggs
  • 1 tsp butter
  • 1 cup sugar

Method 1
Passionfruit jam

  1. 1
    Wash the passionfruit well. Then cut in halves.
  2. 2
    Scoop the pulp out of the passionfruit. Put the pulp in a bowl and set aside.
  3. 3
    Cover half of the passionfruit shells in water. Let sit overnight.
  4. 4
    Add the soaked passionfruit shells and the soaking water to a large preserving pan or heavy based saucepan. Boil for 30 minutes or until the inner part softens.
  5. 5
    Scoop out the additional pulp and throw away the shells. Chop up the retrieved pulp.
  6. 6
    Mix the pulp, passionfruit flesh and water in a preserving pan or large heavy-based saucepan. Bring to the boil.
  7. 7
    Add the sugar and lemon juice. Stir to dissolve.
  8. 8
    Boil quickly until it reaches setting point. See How to do a setting test for details.
  9. 9
    Transfer to sterilized jam jars. Seal, label and date. Keep in a cool and dry place. The jam will keep for a year or two. Refrigerate after opening.

Method 2
Passionfruit peach jam

  1. 1
    Prepare the peaches. Peel and cut them into chunks.
  2. 2
    Place a layer of chunks into a large bowl. Sprinkle sugar over the top. Add another layer and sprinkle with sugar again. Continue until all the chunks are used up.
  3. 3
    Let the sugar soak into the peaches overnight. Leave in the refrigerator, covered.
  4. 4
    Add the peaches to a large preserving pan or heavy-based saucepan. Cook until soft.
  5. 5
    When softened, add the remaining sugar and the passionfruit pulp. Briefly warm the lemon juice and add it too. Stir through.
  6. 6
    Boil the mixture quickly. Test for setting point, when a gel forms; this stage will be reached after about 15 to 25 minutes of cooking.
    • If gelling isn't occurring, add more lemon juice.
    • Sterilize the jam jars during the boiling of the jam.
  7. 7
    Pour the jam into sterilized jars. Seal, label and date. Store in a cool, dry and dark place for 1 to 2 years.

Method 3
Passionfruit curd jam

This recipe is technically a 'curd', rather than a jam, as it contains eggs and butter. As a result, it cannot be sealed and stored as a traditional jam would, but must be stored in the refrigerator, and has a limited shelf life.

  1. 1
    Pour all of the ingredients into a mixing bowl.
  2. 2
    Whisk together.
  3. 3
    Pour whisked mixture into a double boiler.
  4. 4
    Cook over a low and steady heat. Stir frequently. The mixture will begin to thicken as you stir, over a period of about half an hour.
  5. 5
    Pour the thickened jam into a clean jar. Seal.


  • Store this jam in the refrigerator for up to one month. Discard if mould forms on the surface.
  • See How to sterilize jars for details if you're not sure how to do this.

Things You'll Need

Method 1:

  • Large preserving pan or heavy based saucepan
  • Wooden spoon
  • Sterilized jars for jam, with seals

Method 2:

  • Large preserving pot or a heavy based saucepan
  • Wooden spoon
  • Sterilized jars for jam, with seals

Method 3:

  • Mixing bowl
  • Whisk
  • Double boiler (or a bowl over a saucepan of water)
  • Clean and sterilised jam jar

Article Info

Categories: Jams and Jellies