Homemade Pineapple and Passionfruit Jam Thermomix

Estimated reading time: 6 minutes

When I was a child, jam came in a multitude of different flavours. One of my favourites was homemade passionfruit jam. We would always have different varieties of homemade jam in the fridge. The jam was usually gifted from a someone who had a surplus of fruit. Even supermarkets stocked a variety of flavours. Today it seems like the only supermarket choice is strawberry jam and not as many people are making their own jam.

Making jam is a great use for surplus passion fruit because it uses up a lot of fruit. Jam keeps for a long time so you can enjoy the lovely passion fruit flavours long after the vine is bare.

Jam in the Thermomix is super easy when you have a good recipe. It took me two attempts at this Pineapple and Passionfruit jam recipe before I had success, but now it will be a cinch for you. I had a little trouble because I was converting an old passion fruit jam recipe. My recipe needed to include pineapple because I had purchased a pineapple that was completely tasteless. no one would eat the pineapple as it was, so jam was the only option. The original recipe was a conventional stove top recipe so I also needed to make it suitable for the Thermomix. To add insult to injury the original recipe was really imprecise!

What is Jamsetta?

My first attempt at making the jam was delicious, but it didn't set. Both Pineapple and Passionfruit have very low pectin levels. Pectin is the setting agent naturally found in some fruits. Low pectin means the jam won't set naturally. There are two ways to fix this problem. The first method is to add a fruit to the jam which has high pectin levels. This is great if you want to taste another fruit flavour. If you want to keep the jam purely made from the low pectin fruit you need to use Jamsetta. Jamsetta is tasteless and is simply pectin from fruit dehydrated with a little sugar as a carrier.

In my first attempt, I decided to add some lemon (skin and all) as this is high in pectin. The lemon gave the jam a lovely flavour, but it wasn't enough pectin to set the jam. For my second attempt, I used the same recipe as the first attempt but added Jamsetta. Success!

How to Test Jam

It is important to testing the jam prior to bottling it to ensure it has reached setting point. The best way to do this is to put a small amount of jam on a teaspoon and place it in the freezer. As it cools it should get a jam consistency. If not cook it for a further 5-10 minutes and then retest.

*This is very important as the jam will vary on the time it takes to reach setting point depending on how ripe the fruit is, pectin level and moisture content. Keep testing until you are sure you have a jam that will be set.

What a delicious success it was! The jam had such a sweet, tropical, floral flavour! So many amazing food memories came flooding back to me. Obviously, when you have a delicious jam you need to choose your favourite bread, toast it, add a little too much butter and jam, then enjoy it shamelessly.

If you have a passionfruit vine make sure you pin this recipe for when you have a surplus. I also have a few more passion fruit recipes you may be interested in saving. I will be making it regularly now even though I don't have a vine. The passion fruit jam is so delicious it's even worth buying passion fruit.

Passionfruit curd is always a favourite and once you make the curd this Passionfruit Teacake is a simple way to put the curd to use. I will be making the jam regularly now even though I don't have a vine. I think the jam is so delicious it's even worth buying passion fruit.

So I'm off to deliver some of my jam to friends. The lovely thing about making preserves is the recipe always makes too much for one family. I love sharing gifts from the kitchen. Jams and relishes are a favourite as you can't get variety unless you make your own.

Jam FAQ's

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