Abstract: To enhance the utilization efficiency of passion fruit peel and address the technical challenge of short shelf-life in preserved products, this study adopted hurdle technology to synergistically regulate three key factors—water activity（Aw), citric acid addition, and sugar addition—for optimizing the processing of passion fruit preserved peel. Using shelf-life as the core indicator, parameter ranges were screened through single-factor experiments, and process parameters were optimized via orthogonal tests combined with sensory evaluation. Results indicated that the primary-to-secondary factors affecting shelf-life were citric acid addition ＞ water activity ＞ sugar addition. The optimal process combination was A₂B₂C₃（Aw 0.5–0.55, citric acid 0.8%, sugar 14%). Validated through accelerated tests at 45℃ and 35℃, the shelf life of the passion fruit preserves at 25℃ was predicted to extend up to 833 days. After 300 days of storage at 25℃, the product’s microbial indices complied with the requirements of GB/T 10782-2021 General Standard for the Quality of Preserved Fruits, with a sensory score of 88.33. This study furnishes a reliable technological pathway for the high-value utilization of passion fruit peels.