I just got a new juicer and my husband and I had been drinking alot of pineapple juice lately. Partly because he has alot of meat in his diet and pineapple juice is very alkalizing to the acidity in our body. Also, we had been posted to Thailand and pineapples here are so cheap and sweet here. It feels wasteful to throw away the pineapple pulp, and since the texture is excellant to make jam, i decided to make it for our yearly Christmas giveaways. I added passionfruit since I love the fragrance, and it turned out to be a perfect combination. I couldn't find any pectin, hence I had to make the jam the traditional way, slow-cooking it.