Best PB&J “recipe”?

[Anonymous]

Does it bother anyone else that Bonnie Maman is not made in the USA?

[Anonymous]

Anonymous wrote:Does it bother anyone else that Bonnie Maman is not made in the USA?

It’s French jam. It’s made in France. What’s the problem here?

[Anonymous]

Anonymous wrote:1. Lightly toasted Oatnut Bread
-Just enough to take the chill of, but NOT browned.

2. Freshly ground creamy peanut butter
-the freshly ground PB has a little texture to it, which I like. It's not 'crunchy' but it's not completely smooth.
-I also like mixing the honey roasted peanut butter with the plain unsalted peanut butter at Mom's Market.

3. Homemade raspberry jam or Bonne Maman Raspberry Jam

4. Cut off crusts

Enough to take the chill off? Why is your bread cold?

[Anonymous]

I am confused and alarmed by this thread, and the widespread ignorance to which it testifies.

Can it be possible that NONE of you know that the secret to the perfect PB&J... is to mix the PB and J together in a mug BEFORE spreading the mixture onto bread?

Appalled, I exit...to the kitchen

[Anonymous]

So many yummy ideas! Here’s mine
Three lines pb, two lines jelly in between, smash between bread. My kids love it

[Anonymous]

Anonymous wrote:Does it bother anyone else that Bonnie Maman is not made in the USA?

Nope. Most people probably are focused on other things.

[Anonymous]

Anonymous wrote:I am confused and alarmed by this thread, and the widespread ignorance to which it testifies.

Can it be possible that NONE of you know that the secret to the perfect PB&J... is to mix the PB and J together in a mug BEFORE spreading the mixture onto bread?

Appalled, I exit...to the kitchen

Huh?

[Anonymous]

In the trash

[Anonymous]

Anonymous wrote:

Anonymous wrote:put a thick layer of peanut butter on one side, and a very thin layer on the other. On the thin-layer side, add jelly - but only to the middle, and spread out but don't go within 1 cm of the edges. This way when it is put together/held/bitten the jelly will not squirt out the sides and ruin clothes/faces.

Also - having peanut butter on both sides prevents the sandwich from turning soggy. You can put in the fridge or freezer for lunches, and they will defrost with NO sign of sogginess. I know people who sit and marathon-make 100s of peanut butter sandwiches before school starts and stock up the freezer, then put them in the lunchboxes the night before. I just make 5 on Sunday nights, and they are in the fridge all week. The oil in the peanut butter prevents the sogginess that jelly brings.

You also have to decide whether you want jam, jelly, preserves or marmalade.

Jelly is made with fruit juice, no actual fruit, so is the clearest and thinnest. No chunks.

Jam is the clear winner for an award winning pb&j, with more pieces of actual fruit in it and a slightly looser, spoonable texture. Here, chopped or pureed fruit is cooked with sugar, so pieces of the fruit end up in the final product.

Preserves are less likely to be preferred by your little ones, as they contain the most fruit, more often than not in whole pieces, and have the least gel-like consistency.

Marmalade is preserves made with citrus - and who would eat that with peanut butter? Not I.

OMG! That is genius. Truly. I make PB&J sandwiches constantly for the kids and this is going to be life-changing.

Thank you!!

Not sure if you're being sarcastic but it really does make a difference!

[Anonymous]

So, what exactly do you PB&J sandwiches look like, OP?

[Anonymous]

Does Goober taste good in a PBJ? Foreigner wants to know.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Does it bother anyone else that Bonnie Maman is not made in the USA?

Where are your clothes made?

[Anonymous]

Can’t believe no one has mentioned my favorite yet: GRILLED PB&J. Make just like you’d make a gilled cheese sandwich. This was a special treat growing up, and it’s omg delicious.

For regular PB&J I use white wheat bread, Jif creamy peanut butter (for one in my house, Jif is the ONLY peanut butter there is), and Trader Joe’s reduced sugar raspberry preserves. Slightly healthier than the version I had growing up, but not by much.

[Anonymous]

Anonymous wrote:Smooth Jif, PC black label cherry jam on fresh sour dough.

Sour dough????

[Anonymous]

Sunbeam white bread is far superior to wonder bread.