Love and Olive Oil

Mango Passion Jam

Mango and passionfruit were made for each other. Together they become a tart and tropical superfruit of awesomeness.

This jam was inspired by I similar concoction I picked up in Barcelona (of course me being entirely enthralled by anything and everything passionfruit). I’d done a Peach Passionfruit jam last year, and this one is very similar, although the tropical affectations of the mango I feel are slightly more suited to the passion-combo than the peach.

Mango Passion Jam plus FREE printable canning labels Mango Passion Jam

My love for passionfruit is well documented. I’ve snatched up passionfruit in any form I can find, puree, concentrate, frozen pulp, and juice. And yet my heart still skips a beat when I come across fresh fruits, a rare find here in Tennessee (although I recently discovered that the passionflower is, believe it or not, the Tennessee state flower. How is that so when the fruits are such rarities here?)

So when I heard through the twitter-vine that a local Asian market was getting in a fresh shipment, I dragged Taylor out of the house and down Nolensville road to get my hands on some.

Needless to say, I was shocked when I finally saw them. I hardly believed they were passionfruits at first. The size of ostrich eggs, and bright yellow in color (not the golf-ball sized purple fruits I’d encountered before). I was in awe. I felt like Veruca Salt when she first laid her hands on that golden egg (except I gratefully bought my 3 passionfruits and didn’t cause a scene).

The store also happened to have boxes upon boxes of golden-colored Champagne mangoes, whose flavor and texture is far superior to the more common red/green-skinned varieties available in the States.

Mango Passion Fruit Jam plus FREE printable canning labels

Once again, the universe had spoken.

Mango passionfruit jam it is.

Mango Passion Jam Homemade Mango Passion Jam plus FREE printable canning labels

As it turns out, passionfruit is a very pectin-rich fruit, especially the skins – and so I soaked the fruit pulp overnight with the empty shells and cooked the jam for a while with the shells submerged to coax out as much of the natural pectin as possible. If you’d prefer a quick-cooked jam, feel free to add some pectin in as needed, but know that without it, you’ll end up with a wonderfully loose-textured jam that’s simply bursting with tropical flavor.

Mango Passion Fruit Jam plus FREE printable canning labels

I debated whether or not I wanted to add back the seeds (once you’ve strained the passionfruit pulp, you could easily rinse and re-add some of the seeds back into the thickened jam). The black specks would make it instantly apparent just what flavor this jam was, but I find the seeds a bit too hard and felt it would compromise the luxurious texture of the jam on its own.

Mango Passion Fruit Jam plus FREE printable canning labels

Dare I say this is one of my favorite jams to date? Oh wait, I said that about the last one, didn’t I? Let’s just say each batch turns out better than the last.

But truly, this one is really REALLY good. The last one was good too, but this one is better (sorry, plum). The tartness of passionfruit was made for jam, I think, and for the first time I actually had enough of the stuff to warrant getting out the canning equipment. I wasn’t going to let an opportunity like that go to waste.

RECIPE NOTE: If you’re looking for a quicker, lower sugar version made with pectin and passionfruit juice/pulp (instead of whole fruit), I’ve got an updated version of this recipe available in That’s My Jam. Same great flavors, much quicker and easier process!

Mango Passion Jam

Did you make this recipe?


  • 4 pounds ripe mango (about 6 large or 8 smaller sized mangoes)
  • 1/2 cup passionfruit pulp*, from 3 large or 7-8 small passionfruit, rinds reserved and seeds discarded
  • 3 cups granulated sugar
  • 1 tablespoon lemon juice


  1. Peel and core mango and coarsely chop. Run chopped mango through a coarse food mill, or pulse briefly in a food processor (do not liquefy). Transfer to a bowl along with lemon juice and passionfruit pulp (tip: pulse passionfruit once or twice in a food processor or blender to release pulp from seeds, then strain through a fine mesh sieve to separate seeds). Submerge empty passionfruit hulls into mixture; cover and refrigerate overnight.
  2. Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
  3. Place fruit mixture, along with hulls, in a large, heavy saucepan. Bring to a boil over medium-high heat for 5 to 10 minutes. Carefully using a pair of tongs, remove passionfruit hulls, spooning out any clinging fruit back into the saucepan. Discard.
  4. When fruit mixture reaches a full rolling boil, pour in sugar, stirring vigorously until completely dissolved. Continue to boil for 15 to 20 minutes or until desired set is achieved (to test, place a dollop of jam on a plate that has been chilled in the freezer. Return to freezer for 1-2 minutes, then push your finger through the jam. If it mounds up in small folds, it’s done. If not, continue to cook for a few more minutes then test again).
  5. Remove from heat and let sit for 5 minutes, stirring occasionally and skimming off any foam that may have formed.
  6. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

*This jam works best with fresh whole passionfruit, as the rinds serve as the main source of pectin for the jam. If you substitute passionfruit juice, concentrate, or puree, you may need to compensate with added pectin.

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Bonus Printable Labels

I love playing with clear labels and lighter colored jams, the clear gloss label paper disappears upon application, making the design look like a henna tattoo right on the jar itself.


The downloadable PDF file includes 13 labels, perfectly sized to fit on these 6 ounce victorian square jars pictured), but can also be used on any other smooth-sided jar.

To use, simply download the printable file by completing the form below. Print your labels onto full-sheet sticker paper, cut out shapes, and apply directly to the (canned and cooled) jars.

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  1. I often make passion fruit here’s a tip…take the empty passion fruit peels .pop them in a BIG pot full of water..boil them for about 10-20 minutes..let them cool. You will see the pith go clear.. carefully scrape out those bits that attached the seeds in..throw these away..the scrape out the gelatinous pith…it’s almost pure pectin…pop this in your food processor and blend it fine…add it to your ham…boil away and it will set like a dream… It tastes a bit bitter when it’s raw, but once it’s in the jam.. you don’t taste it at all… I use it for all my jams as i cannot get Pectin where I live… Happy jamming folks..

  2. I leke to buy your e-books for jams. I just want to know if you use pectin in the recipes?
    Thank you

  3. Good morning from central Oklahoma!
    I grow my own Passion fruit and this year I got loads of fruit. This is my 4th year and finally it’s worth eating. Now I ended up making juice since I needed to get it harvested fast. (Was having neck surgery). So now I’m left with lots of juice but no pulp😪 I really want to make passion fruit and mango jelly. Is it possible?

  4. Hi! I was wondering would this recipe still work if you didn’t can the jars afterwards? How long would the fresh jam last in the fridge if I didn’t can? Thank you for the wonderful recipe. 

  5. I live in Uganda and we have at least 3 types of passion fruit and the typical passion fruit in Tanzania is different. We have the small purple ones here, Tanzania has medium-size yellow ones. My favorite are the hybrid ones which are purple, but similar in size and texture to the yellow ones and are the sweetest, I think. There is also a small, green one that has extra hard skin and this type is the my husband’s favorite, but much harder to find. It is mango season here, so I think I will make this jam.

    • I so wish I could try all the different varieties of passionfruit! I’ve only ever had the purple ones and these big yellow ones.

    • I am a little concerned about using the rinds as I don’t know if they have been sprayed with any chemicals. I will try it without the rinds.

      • Most of the natural pectin comes from the rinds, so if you leave them out you’ll likely need to add some powdered pectin, otherwise your jam won’t set properly.

  6. I’m making this but keeping the seeds. They are the most nutritious part of the passion fruit, it doesn’t make sense to discard them.

  7. When you say shells….
    “especially the skins – and so I soaked the fruit pulp overnight with the empty shells and cooked the jam for a while with the shells submerged to coax out as much of the natural pectin as possible.”
    Which exact type of shells do you mean?

    • Once you scoop out the flesh/seeds you’re left with the shell (the skin and the pith I guess?) Sorry if that was unclear!

  8. I am halfway done the recipe. I was wondering when we blend the mixture to make it smooth? You say not to liquidify so I have some large chunks in my jam right now. Should I blend now?

    • I pulsed my mango in a food processor before cooking, maybe pea-sized pieces at this point that softened more as they cooked (if your mango is less ripe it will probably be chunkier as a result).
      If you’ve already cooked it, try running it through a food mill. That will smooth out the large chunks without totally pureeing it.

  9. hi,
    jw, but your jars seem bigger than half pint, did you shift your recipe for those jars, or use less jars, or do they just look bigger than half pint? Just want to make sure I have the proportions right, thanks so much!

    • These jars are 6oz. You’ll get about 36oz total jam with this recipe, give or take a few depending on a number of factors. I usually prep 1 more jar than I think I’ll need just in case.

  10. Did you add water?

  11. How many cups of mango approximately, did you use? I peeled & froze a bounty of mangoes this summer however I have no idea how many as they were the very small common mango found here on Oahu.

  12. I love it! What a great way to use these flavors  but can you tell me to choice a good mango?

    • This may sound odd but sniff it. If it’s fragrant and actually smells like a mango, chances are it’s a good one. :) Should be soft but not mushy.

  13. This looks good but it is hard to find passion fruit in my area. However, I made your blueberry-peach jam, using Pomona’s Universal Pectin and it turned out perfect. And what a great flavor using fresh peaches and blueberries. It even has this marvelous blue-ish color, speckled with yellow-orange peach bits. I’m going to gift it at xmas time to friends. They will love it. Keep up with the low sugar jams. Great recipes.

  14. this is a good pair (mango and passionfruit). but can you tell me h? to choice a good mango?

  15. Your passionfruit obsession is one of my favorites on the blog!! I grew up with passionfruit in our backyard and I love it too much because my dad was obsessed with it. After he passed away three years ago, I can’t get myself to eat it yet :( But I need to!! This is so vibrant!

  16. Amazing! Mango and passion fruit are a perfect pair. I should try this, I never made jam with tropical fruits, always something more traditional. And OMG I have never seen such passion fruits, that is huge, is it a special kind or something? 

  17. seeings how i live in the pacific northwest (seattle) and am usually not in the vicinity of our asian market, although i can get champagne mangos certain times of the year…could i use passion fruit juice, which i know would drastically alter the entire purpose and taste of the jam…but would it get me kinda/sorta close? and i do realize i would have to add pectin in this case.  

    • You could use juice or puree, yes, ideally pure/unsweetened if you can find it. And I might suggest following a basic mango or peach jam recipe from your pectin package insert, and adding passionfruit juice to taste. Then you know your jam will set up properly with the correct ratios/etc.

  18. Love the mango & passion blend, it’s one of my favorite too. And when we visit my husband’s family in Rio de Janeiro, I eat a looot of those fruits :-)

  19. wow, those yellow passion fruit are gorgeous, I’ll have to look for those. The Tennessee state flower must be the passion fruit native to the southeast. It has an amazing flower, but the fruits are not as pulpy as the tropical varieties–and warning to gardeners, once you plant it, it will spread everywhere and you will have it forever!

  20. Love it! What a great way to use these flavors and I bet this would taste great on everything!

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