Best PB&J “recipe”?

[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

Yuck

[Anonymous]

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

No. It's far better than major US brands.

I do prefer to make my own, but I need time and lots of fruit to do that. Some years my schedule doesn't like up during strawberry/blueberry/etc season.

[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

Yuck. Way to ruin a great thing.

[Anonymous]

Anonymous wrote:

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

Yuck. Way to ruin a great thing.

Not only is this gross, it also unnecessarily dirties a mug with peanut butter and sticky jelly. One of the beauties of a PB&J is minimal clean-up.

[Anonymous]

Anonymous wrote:

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!

I just wanted to be clear that I was NOT being sarcastic. And I have been doing this with the kids’ sandwiches for the past two days. Does seem to work!

[Anonymous]

I like toasted oatnut bread, my kids prefer untoasted Martin's potato bread.

Jiff creamy PB

Homemade strawberry jam is my favorite. Bonne whateveritis is pretty good if I don't have homemade ham on hand.

[Anonymous]

If you want a really good sandwich for a treat, use bread, peanut butter & marshmello fluff. So yummy!

[Anonymous]

This entire thread has made me happy. Thank you everyone for being earnest and lovely.

[Anonymous]

" 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? "


I first encountered PB&J premixed in the US Army 1969-71. In the field. Not the mess hall. Been doing same ever since. Everything I ever needed to know in life I learned in basic training. Fort Dix.

[Anonymous]

Anonymous wrote:This entire thread has made me happy. Thank you everyone for being earnest and lovely.

Lovely?

[Anonymous]

My husband likes to hide 'surprises' in the middle. Fresh fruit, a bit of cereal, chips, etc. — really whatever he sees first in the cabinet. Our kids love it.

[Anonymous]

Anonymous wrote:If you want a really good sandwich for a treat, use bread, peanut butter & marshmello fluff. So yummy!

Yes! And, toast it. Possibly open faced.

[Anonymous]

Anonymous wrote: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.

Your regular pb&j is the same as ours.