Reply to Best PB&J “recipe”?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]put a thick layer of peanut butter on one side, and a very thin layer on the other.  [b]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. [/b] 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.  [/quote]

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

Thank you!![/quote]

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

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