Peel the pineapple and roughly chop the peel together with any leaves. Put the chopped peel and leaves into a preserving pan with the apples and passion fruits and pour in the measurement water. Bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour.
Meanwhile, chop the pineapple flesh, cutting up the hard core more finely than the soft part of the fruit. Set aside.
Press the cooked pulp through a fine sieve, pour the resulting purée back into the pan and add the fresh pineapple. Bring the fruit mixture slowly to the boil, then reduce the heat to a simmer, cover the pan and cook the fruit for 30 minutes, until quite tender.
Add the sugar and lemon juice and cook over a low heat, stirring continuously, until the sugar has completely dissolved. Bring to the boil, then boil rapidly until setting point is reached (10–20 minutes). Remove from the heat and skim with a draining spoon or stir in butter if needed.
Ladle into warm, dry jars. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.