Let me just say it: this Best Passion Fruit Jam is hands-down my favorite jams of all time. It’s bright, citrusy, and full of tropical flair—sweet but never too sweet, with just the right amount of tartness to keep things interesting. It’s incredibly simple to make, requires no pectin, and comes together with just a few basic ingredients. The result is a golden, fragrant jam that captures everything I love about passion fruit in one perfect spoonful.

Jar of passion fruit jam on a small wooden cutting board with a croissant and cheese, held outdoors over green grass in bright sunlight.

If you’re a citrus lover who can’t stand overly sweet jams, this one’s for you. The vibrant tang of passion fruit shines here, and if you’re as obsessed with it as I am, don’t miss my Mango + Passion Fruit Jam and my classic Passion Fruit Mousse—two “must-make” recipes if you’re as obsessed with passion fruit as I am.

Hand holding a jar of homemade passion fruit jam over green grass in bright sunlight

Ingredients, Substitutions & Where to Find Them

labelled ingredients for passion fruit jam

The ingredient list couldn’t be simpler:

Passion fruit (This is the one I buy from brazilianmarket.ca)
Water
Fresh lemon juice
Sugar

Everything but the passion fruit is probably already in your pantry. As for the passion fruit, I used to think I’d never be able to make this jam because it was so hard to find where I live—and expensive, too.

That changed when I discovered brazilianmarket.ca (not sponsored, I just genuinely love them!). I now buy frozen passion fruit pulp with seeds, but they also carry seedless if you prefer a smoother texture. Of course, if you live somewhere tropical or have easy access to fresh passion fruits, you can absolutely use fresh.

Up-close shot of homemade passion fruit jam on a rustic wooden board with croissant and cheese, on a green and white checkered tablecloth in sunlight with a soft shadow

Can I Double the Recipe?

Absolutely! This is a great recipe to double, triple, or even quadruple. Just keep an eye on the texture while it cooks—jam thickens as it cools, and it’s easy to overshoot the perfect consistency if you get distracted.

Common Mistakes

The biggest challenge with this recipe is getting the consistency right. The first time I made this jam, I overcooked it. While it still tasted amazing, the texture leaned too far into candy territory. It became thick, chewy, and not quite spreadable. Lesson learned: don’t walk away from your pot, and keep checking.

🧪 How to Know Your Jam Is Ready (Beginner-Friendly!)

The easiest way to tell your jam is done is with the cold plate test—and don’t worry, it’s super simple:

Before you start cooking, pop a small plate into the freezer.
When the jam looks like it’s thickened (usually around the 20-minute mark), take the plate out and spoon a small drop of jam onto it.
Wait about 30 seconds, then gently push it with your finger.
- If the surface wrinkles slightly, like jelly skin, your jam is ready!
- If it’s still runny and smooth, it needs a few more minutes. Try again soon—jam thickens fast at the end.

✨ Don’t overthink it: If your jam mounds a little on the spoon and doesn’t run like juice, you’re almost there!

✨Also important: skim off any foam that forms during cooking—it helps the jam stay clear and vibrant.

Homemade passion fruit jam on a rustic wooden board with croissant and cheese, on a green and white checkered tablecloth in sunlight with a soft shadow

How to Serve

This passion fruit jam is so versatile. I love it spread on a warm baguette, but it also shines paired with brie cheese, on waffles, pancakes… It makes a beautiful filling for cakes, tarts, or even thumbprint cookies.

Up-close shot of a spoonful of passion fruit jam with wooden slats in the background.

How to Store:

I never go through the trouble of canning my jam. Instead, I simply spoon it into a small glass container, cover it, and keep it in the fridge. I usually make small batches anyway, so we eat it up within two to three weeks—fresh and delicious every time.

If you’d like to preserve your jam for longer or want to gift it to friends and family, canning is a great option. For a trusted, easy-to-follow guide, check out this Martha Stewart tutorial on canning jams and preserves.

Ingredients

250 g passion fruit pulp fresh or frozen, with or without seeds (approx. 0.5lbs)
¼ cup water
½ tablespoon freshly squeezed lemon juice
200 g white granulated sugar (1 cup)

US Customary – Metric

Instructions

Place a small plate in the freezer before you start cooking. You’ll use this to test when the jam is ready.
In a medium saucepan, combine the passion fruit pulp, water, freshly squeezed lemon juice, and sugar. Stir over medium heat until the sugar dissolves completely.
250 g passion fruit pulp, ¼ cup water, ½ tablespoon freshly squeezed lemon juice, 200 g white granulated sugar
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered, stirring frequently.
While cooking, skim off any foam that forms on the surface to keep the jam clear.
Once the jam begins to thicken, take the pot off the heat and check for doneness using the cold plate test:
Remove the plate from the freezer. Spoon a small drop of jam onto the cold plate:
-Wait 30 seconds to let it cool and set.
-Gently push the jam with your finger to check the consistency.
– If the jam holds its shape and doesn’t run, it’s set and ready.
-If it’s still runny, return the pot to the heat and continue cooking for a few more minutes before testing again.
Once the jam passes the plate test, remove it from the heat and immediately pour it into a clean jar.

Nutrition

Best Passion Fruit Jam