Before starting:
Sterilize the jars and lids by plunging them into boiling water.
Let them drip on a clean cloth.

Day 1:
Rinse the rhubarb in cold water, cut off the ends of the stems, split the stems in half lengthwise, and cut them into small pieces.
Peel the apples, core them, cut them in half, hollow them out, and cut them into 2 mm thick slices.
Cut the passion fruits in half and collect the juice and pips.

Combine the rhubarb pieces, apple slices, passion fruit juice and pips, sugar, and lemon juice in a bowl.
Cover with plastic wrap and let it macerate for 1 hour.
Pour the preparation into a large jam pan or basin and bring to a simmer, stirring gently.
Pour the preparation into a bowl, cover with plastic wrap, and refrigerate overnight.

Day 2:
Pour all the contents of the bowl into a large jam pan or basin.
Bring to a boil, stirring gently.
Maintain a high heat for about 10 minutes, stirring continuously.
Skim carefully.
Check the consistency of the jam by dropping a few drops onto a cold plate: it should slightly gel.
Remove the basin from the heat, immediately pour into jars, close the lids, and turn the jars upside down.