How to Make Tropical Fruit Jam – Pineapple, Guava, Papaya


This is an extra quality jam that is prepared with less sugar than normal. Because it has less sugar, the jam must be stored in a refrigerator after opening, or consumed within a few days.


  • 6kg peeled fruit
  • 3kg sugar
  • 50ml lemon juice


  1. Sort the fruit, discard any unripe, over-ripe or damaged fruit.
  2. Wash in clean water and leave to drain.
  3. Peel with a stainless steel knife and cut into halves or quarters depending on the size of the fruit. Place the pieces in a large stainless steel cooking pan.
  4. Cook on a low heat, stirring continually with a wooden spoon to prevent the jam from sticking to the bottom of the pan. Simmer for 15 minutes.
  5. Turn up the heat and cook for a further 15 minutes, stirring continually.
  6. Add 1kg sugar and dissolve rapidly. Cook for 30 minutes. Add 50ml lemon juice.
  7. Add the remaining 2kg of sugar, dissolve rapidly and boil for 15-20 minutes until the product reaches setting point.
  8. Remove from the heat, cool to about 85°C and pour into clean, sterilized jars.
  9. Cover with clean sterile lids, cool to room temperature and label.

For more information, contact:

BLTD Technology Resource Center
2nd Flr. Jacinta 2 Bldg., EDSA, Guadalupe Nuevo, Makati City
Email: [email protected]
Telephone: (02) 822-5087;
Truckline: (632) 822-54-18 loc. 207, 204 & 201


  1. By Leslie


  2. By Patrick Asante Okyere


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