Passion Fruit Jam


Passion Fruit JamI’m a big “fruit-head”. I go crazy when I see gorgeous fruits at the market, even when I’m travelling. So many varieties, so many choices, they all look so gorgeous, all so tempting. I always end up buying too much and there’s not enough space in my fridge.. sigh. Sometimes the fruits turn old and wrinkled before I’m able to finish them, so I turn the fruits into jam.

We’re so fortunate to have gorgeous homegrown passionfruits, which I love using for my breakfast, on yogurt, or jazz up my salad. Passion fruits give out the most beautiful, sensual fragrance but they aren’t the prettiest looking fruits when ripe. You have to wait for the fruits to wrinkle, cut them open and eat only the pulp with seeds. Norbert loves it when I brought him my homemade passionfruit jam on my visit to Europe. He proudly brought it to work for his lunch, I think to show his colleagues this exotic jam which they can’t get in the Dutch stores.

The whole fruit will be used to make jam. Don’t throw away the passion fruit skin, there are tons of pectin in the pulp from under the skin, to thicken the jam. But don’t overdose the amount of skin as it does have a slight bitterness that may overpower the lovely passiony-fruity flavours. I love adding the seeds to the jam, gives it a nice crunch.

For readers who do not have access to fresh passion fruits, look for passion fruit puree (frozen or concentrated). Heat it up to turn it into liquid and add pectin to thicken it. You will get jam (minus the seeds). I’ve seen Boiron Passion Fruit Puree (frozen) at Pastry Pro in Kepong.

Passion Fruit Jam

Great as plain old jam with toast or use as a filling for pastry or a topping for cheesecakes, or make ice creams with it.. And oh slather some on cut cheese, they taste amazing together.

Have you made your own jam before?

4.8 from 6 reviews
Passion Fruit Jam
Prep time
Cook time
Total time
Serves: about 250g
  • 10 Passionfruits
  • juice of ½ Lemon
  • 1 cup Raw Unprocessed Sugar
  1. Wash the passionfruits. Halve and scoop out the pulpy seeds. Put aside in the fridge.
  2. Put half the quantity of the shells in a pot and fill with enough water to just cover the tops. Boil for about 30 - 40 mins or until it turns translucent and soft. Drain & cool for easier handling. Save 1 cup of boiled liquid.
  3. When cooled, scoop out the inner flesh and discard the papery skins. Pulse in a food processor or blender until a smooth puree.
  4. Add to reserved seeds together with the lemon juice, reserved liquid and sugar in a deep stainless steel pot. Stir over medium heat until all the sugar has dissolved. Then bring to a boil. Reduce to fire to low, let it simmer for 15 mins without stirring too much except for the occasional scrape or two with a wooden spoon to make sure it doesn't stick to the bottom and burn.
  5. Turn off heat and skim scum from the jam surface with spoon.
  6. Let it cool before ladling into clean, sterilized jars. Close lid and leave the jars upside down for 10 minutes. The jam will thicken up as it cools and store in the fridge. ***Do NOT add cold food to hot jars, or hot food to cold jars otherwise the jar will shatter.
    Passion Fruit Jam Passion Fruit Jam
    Passion Fruit Jam Passion Fruit Jam
    Passion Fruit Jam


Note: A clean sterilised jar is essential to the success and longevity of the jams. Dirty or jars that have not been sterilized properly will infect the food inside and it will spoil very quickly and need to be thrown away. 2 easy methods I like:

1. Hot Water Bath: Place jars and lid in a big pot of boiling water, make sure the water fully cover the jars and boil for 10 minutes. Remove the jars only when needed. Be very careful when removing the jars using tongs.
2. In the Microwave: Wash the jars and leave them a bit wet. Microwave the jars (not the lid) on high for 1 minute.


  1. I’m from Sri Lanka,

    Can I know how long we can keep the sterilized caned passion fruit jam in a Shelf. I mean the shelf life of the above product

  2. I made passionfruit jam yesterday for the first time. When I tasted the inner flesh (after boiling) they were very bitter. I used a handful in my jam but I was afraid to use a lot as the taste was awful. Is that normal? Should I have used a larger amount? I didn’t taste it in my final jam, so perhaps I could have used more. Thoughts?

    I got 3 half pints of jam and they are amazing. I’ve been making passionfruit curd for decades but had never tried to make jam from it.

    • Sorry for late reply, I just returned from vacation. I’ve not tasted the inner flesh before, so I have no idea if it actually tasted bitter. If you do not want to use the inner flesh, you can replace with pectin to thicken the jam.

  3. Hi, I made this today and tried to cut down on the sugar. The taste is fine, but it has not jelled well -it’s still rather liquidy. Do you have any suggestions for me? Should I boil again and cook until there is less liquid? Add more sugar? More pulp? Thank you!

  4. Measurement for passion fruit? Mine have varying amounts inside, some very little and some full, so I’m afraid to just use 10. Mine are also a smaller variety.

  5. I live in Arkansas USA and we have plenty of wild passion fruit here. They are
    large lemon size and ripen to a crunchy brown. Most farmers spray to kill the vines because they will take over. I plant them on the west side of my porch
    for shade. The flowers are beautiful and the fruit smells so delicious.
    This will be the first time I’ve tried to make jelly with them. I am hoping it turns out as good as other jellies I’ve made.

  6. Hi, I’m making the jam now with fruit from our Edifloris vine. If i sterilize the mason jars, how long will the jam keep in fridge if i don’t can it, just put it in the sterilized mason jars? Thanks!!!

  7. Can the jam be stored in a pantry instead of the fridge until it’s opened?

  8. Can you please tell me how to keep the passion fruit jam from going dark in colour and keep it a bright yellow?

  9. Thank you for the recipe. Just made it for the first time. Simple to make and tastes absolutely amazing! Love the ruby red colour of the finished jam.

    • This is very interesting story of the colour of the jam. The first time I cooked it it was nice yellow. But it didn’t set well. So this afternoon I did it again and this time it was the ruby red that you mentioned. I think the difference was the amount of inner flash which turns red when cooked. But also the water in which the shells are cooked also turn red. I wanted more natural pectin. So few inner flesh, more yellow.

  10. Five stars recipe and website.
    I’ve cooked a passion fruit jam. It’s my pleasure if you check my video out on my youtube channel which is DD Cooks.

  11. Is passionfruit skin edible? Read that it contains cynide.

  12. Hello,
    This recipe looks absolutely marvelous! I was wondering how many half pint jars this makes? Thank you so much for posting.


  13. Hi,
    I live in the USA and passionfruit are hard to find, and expensive ($2 each!). I just started making homemade yogurt and flavor it with passionfruit and it is so beautiful! But, I want to thicken the fruit so that it is like the Chobani passionfruit yogurt. I want it to stay yellow with the little seeds, so was thinking of just using pectin and I want to use sugar substitute. I can’t find any recipes that tell me how much fruit, pectin, or sugar to use and the pectin doesn’t give a recipe for passionfruit. I am going to save the skins and boil to have, but want to try without them to keep the color. Can you recommend a recipe for jam using either instant or liquid pectin. I don’t mind if I need to freeze it as I won’t be making huge quantities. Thanks!

    • You can thicken the passionfruit pulp/juice (without heating) with powdered pectin. I don’t follow an exact recipe, I have tried the method based on friend’s instruction without exact amount. Dissolve pectin powder with warm water (google for proper instruction), it will turn into paste. then blend the pulp/juice with a little pectin paste until well incorporated. add more paste until it has the consistency that you like. It will thicken further after refrigeration.

      • Thanks Shannon!
        I made it guestimating by the pectin recipe and it turned out great! It’s just thick enough to stay on bottom, but not to jelly-like. I made up the rest of the passionfruit by combining it in different combinations with strawberrys or kiwi. They all turned out very nicely and I got much more than I anticipated, so I should now have enough jams to keep me making yogurt for the next year until I find passionfruit again! Thanks for the advice!

  14. Yummy jam Dont boil the shells dry VERY hard to clean pot. Tip; when deseeding fruit use a lemon squeezer. Much quicker

  15. Making this now with home grown passionfruit. Smells divine and will let you know of taste as soon as it’s cooler.

  16. I just made this. It’s really yummy. I might cheat and use pectin next time to make it a little firmer, but we just love it. Thanks!

  17. I live in a retirement village where we have a passionfruit vine growing on a fence. I don’t think anyone appreciates it!
    But the fruit is green, then ripens to purple. I notice all the recipes are made from yellow fruit.
    Any advice? I’d love to steal the fruit and make jelly!

  18. Can I substitute bottled lemon juice for the 1/2 lemon or perhaps limes instead of lemons? I’m not sure if I’ll be able to get fresh lemons. If using limes/ bottled lemon juice what quantity should I use?

  19. This was great… We added ginger and it was spectacular!!

  20. I just love the strong rich taste of passion fruit..I searched the net…and your recipe is the best..( I used less sugar)…. It’s not yet finished lol..but it taste awesome…..Oohh can’t wait to try on crackers…thank you..I’ve book marked you..

    Ps: I also made the syrup to add to deserts..

  21. Thanks Shannon I dont know about the USA, but here in Australia now they are a delicacy, dont see them ofter so when I get them I make up the jam and hide it for me.
    they cost more than $1 ea.

  22. aloha.
    is it canning jars you use, or jars with regular lids?
    will turning a canning jr upside down cause the jam to leak out? many thanks from a novice!

    • Aloha Sarah. I use jars with regular lids, we don’t have canning jars in Malaysia. I also just learned about canning last year, so can’t help you much. There’s plenty of expert sites on canning if you google it. All the best!

  23. What a wonderful recipe. I searched for a recipe for passionfruit jam and yours sound definitely the best. Yesterday I cooked it. I love it. The jam is fruity and a bit sour. Thanks a lot!

  24. Hi. The recipe is wonderful, but I am wondering if you are the same person as the one who wrote a startlingly similar post on this website:

    I am hoping you are the same person – as it is uncanny how similar they sound.

  25. I gathered that the particular cultivar of the passion fruit shown in the pictures here is super sour, no matter how ripe.

    We had been growing passion fruit in Lima Peru (South America), having bright orange shells and colourless pulp covering black seeds.

    The South American cultivar is, I think, the best-tasting of all – sweet, juicy and with that characteristic aroma but COMPLETELY without that dreaded sourness.

    Peter (Hong Kong)

  26. Just made my first ever batch of markisa jam using fruit from my garden. The consistency of the jam is good but there is a slight bitter after taste – I ll use a bit less pulp next time. I ll also use more sugar. I enjoy sour flavours but I know my kids will out shout “too sour”. Not bad for a first attempt and I will definitely try again. I guess markisa is different from country to country. The ones in the shops here in Indonesia are quite sweet but mine are very asam – will just readjust recipe a bit next time. Thanks for sharing your recipe!

    • Carolyn, I’m so envious of your markisa plant. How I wish I live on a landed house, there’s so much I can do on my apartment balcony. Thanks for your update, bravo on your first attempt. Not only is the fruit different from country to country, everyone’s tastebud is different too. I take less sweet, so readjust the amount of sugar to your liking

  27. I tried this recipe using passion fruit from my garden but the jam didn’t set. What did I do wrong?

    • Hi Jo, sorry for late reply, year end has been crazy. Can you give me more description about your cooking process? I just got to know that passion fruits from south america are really small. The ones I use are really big, two can fit into my palm.
      It could be there’s not enough enough inner flesh to thicken the jam. You can add some pectin to it.

      • Thanks Shannon, I’m grateful for the reply, I imagine you are super busy at this time if year. I doubled the recipe and have just read elsewhere that it’s not good to do that as it makes it difficult to get the jam hot enough quickly enough. I’m in Australia and the passion fruit are about the size you describe: bigger than a large egg. I’ll try the recipe again with the quantities you suggest and then try adding pectin. Would the age of the fruit make a difference? Some of my fruit were pretty wrinkled.

        • Hi Jo, I don’t think doubling the recipe has the effect of getting the jam boiled fast enough because it’s the same like making other fruit jam. Adding more sugar will thicken it too. If you were to use pectin, you don’t have to add the passionfruit inner pulp. Pectin are normally used to thicken jam. Highly wrinkled passionfruit might have less inner flesh..

  28. THANK YOU! This recipe is great for someone who has never made passionfruit anything (or even jam) before.
    I needed to make passionfruit cupcakes for my friend’s birthday, and no store I could find sold passionfruit jam. After stopping at the 5th grocery store, I noticed they sold actual passion fruit. I looked this recipe up on my phone, bought some, and decided to wing it. As a total novice, this recipe is fool proof! Thank you for the detailed instructions and the pictures.

    (I used them as the filling for a coconut cupcake, topped with rum & orange flower cream. They are SO GOOD–and it is largely because of this jam!)

  29. Love, love , love passion fruits. I have made passion fruit curd (to go with my green tea and passion fruit polenta cake) but never thought to make it up as jam. Sound a lot easier, and less fattening! Luckily passion fruits are easy to find but unfortunately the Scottish climate doesn’t permit a homegrown option. Lucky you!
    kellie@foodtoglow recently posted..Apricot and Citrus No-Bake Bars + A Book ReviewMy Profile

Leave a Reply

Required fields are marked *.

Rate this recipe:  

CommentLuv badge