I’m just gonna come out and say it; you’re all sleeping on pineapple jam. It’s bright, tropical, and delicious on its own. But as is often the case, it’s better with passion fruit. (In case you’re new here, I ride or die for passion fruit.) These two sweet and tangy fruits complement each other so well, and make for the most perfect duo in jam form. I love it on toast, mixed into chia pudding or Greek yogurt, or even in my coffee (more on that soon). Just trust me – you need it.
So how do I make it?
If you’ve made jam before, you know that it’s easy as pie. Simply add your fruit of choice, some sugar, and a bit of citrus juice to a saucepan and bring it to a boil. Reduce the heat and let it simmer, stirring and smushing every so often. After about 15 minutes, or when it passes the spoon test (keep reading if that’s completely foreign sounding), remove from heat and put it into your jar or vessel of choice!
In the case of this pineapple and passion fruit jam, your fruit might be a little harder to break down than it would with, say, berries. If you’re a fan of a chunky jam, mashing the pineapples as they cook might suffice. But if you’re looking for a smoother consistency, you might want to enlist the help of an immersion blender.
What’s this about a spoon test?
There are different ways to test whether your jam is done, but my favorite is the spoon test. To do this, you’ll need to stash a few metal spoons in the freezer for about 20 minutes. Just throw them in when you begin the jam making process. When your jam is feeling pretty thick, pull out one of your spoons. Pour a small drop of jam onto the spoon and run your finger through it. If your finger leaves a track in the jam, it’s done. If the jam runs into the trail your finger made, keep cooking a bit longer and then try again. Easy peasy.
Ingredients
So what’s in this pineapple and passion fruit jam? Well, not much else to be honest. Here’s the full ingredient list:
- Pineapple
- Passion fruit pulp
- Sugar
- Lime juice
If you can’t find fresh passion fruit, frozen is totally fine! Many large grocery stores carry frozen passion fruit purée. It’s easy to work with, and absolutely delicious.
How about storage?
Store this like you would any other jam – in the fridge in a jar or the airtight vessel of your choice. I love to use an old jam jar. Particularly an old Bonne Maman jar (if you know you know). In the fridge this should last about 3 weeks without canning. (Full disclosure, I don’t know anything about canning. I know it can extend the life of a homemade jam, but that’s about it. So if this is something you’re interested in, look elsewhere for that information. Sorry!)
Another option would be to freezer it. Freezing will extend your jam’s life for up to a year. Just make sure your vessel is freezer safe!
Pineapple Passion Fruit Jam
Equipment
- Saucepan
- Immersion blender optional
Ingredients
- 12 oz Pineapple Diced or finely chopped
- 4 oz Passion fruit Strained
- 1 cup Granulated sugar
- 1 tbsp Lime juice
Instructions
- Put a few spoons in the freezer.
- Add all the prepped ingredients into a saucepan and bring to a boil. Once it's boiling, reduce the temperature and let it simmer for about 15 minutes, stirring and smushing the fruit as you go. If your jam is feeling a bit too chunky, blend it to your desired texture with an immersion blender.
- Pull out one of your freezer spoons and drip a drop of jam onto it. Run your finger through the jam and if it leaves a track, it's done. If the jam starts to run into the space left by your finger, give it a few more minutes and then try again.
- Once it's done, transfer to a jar or your vessel of choice and let cool. When it's cool, pop it in the fridge.
I meant to post this earlier in the summer, but that’s ok. This is the perfect way to preserve a taste of summer once fall starts creeping in! If you make this, I hope you love it. Let me know what you think in the comments or on Instagram. I always love hearing from you!
Looking for more jam recipes? I’ve got a few for you. This raspberry rosemary jam is one of my favorites. I’m also a big fan of this plum and strawberry jam with bay leaves. And you really can’t go wrong with raspberry rose jam.
