Soft sandwich bread (A must! No high-end crusty bread.)
Pretty much any PB except NOT all-natural, stir, no salt
Jam or jelly
Mmmmm eat with potato chips!

Anonymous wrote:

Anonymous wrote:Shocked by all the Skippy and Jif mentioned here. I guess I am a PB snob - who knew?

Only Smuckers natural/crunchy, and then I like raspberry preserves. Bread is a Pepperidge Farm Whole Grain (maybe it's Arnold's?). I don't eat bread often, but PB on a crunchy Gala apple - yummy!

Me too. Skippy and JIF are gross

Just pat yourselves on the back for being superior! Go you!

Anonymous wrote:Shocked by all the Skippy and Jif mentioned here. I guess I am a PB snob - who knew?

Only Smuckers natural/crunchy, and then I like raspberry preserves. Bread is a Pepperidge Farm Whole Grain (maybe it's Arnold's?). I don't eat bread often, but PB on a crunchy Gala apple - yummy!

Me too. Skippy and JIF are gross

Shocked by all the Skippy and Jif mentioned here. I guess I am a PB snob - who knew?

Only Smuckers natural/crunchy, and then I like raspberry preserves. Bread is a Pepperidge Farm Whole Grain (maybe it's Arnold's?). I don't eat bread often, but PB on a crunchy Gala apple - yummy!

We do:

Oatnut bread
Raspberry jam
Jif natural crunch PB

smooth peanut butter
raspberry jam
sourdough bread.

Sara Lee Honey Wheat or Butter Bread
Creamy JIF or Skippy
Bonne Manan, Cherry

I don't know how well it would go with jelly, but my favorite bread for peanut butter is soft whole wheat.

Jif Creamy, my MIL's homemade blackberry preserves from their farm in Rappahannock County and toasted sourdough.

Pumpkin Spice waffles (frozen- can’t remember brand) with Honey roasted pb and salt.

No fans of Santa Cruz peanut butter? So good. Dark roast - creamy natural or crunchy natural. No stir peanut butter doesn’t taste like peanut.

Smuckers natural creamy peanut butter
Welch's grape jelly
On a toasted English muffin, preferably Thomas's brand whole wheat.

Sometimes I sub mashed raspberries or thin sliced banana for the jelly.

A lot of these aren’t really pbj.

I like fancy bread but on a PBJ, I want old school sandwich bread. There used to be a great brand made in Baltimore in a blue and white bag but I can’t find it anywhere since the pandemic, so now I use the Pepperidge farms home style. I like either jiff or skippy either creamy or crunchy. My only slightly fancy twist is that I love the kirkland’s organic strawberry preserves or another high end strawberry jam. I do not care for the mixed berry stuff with PB—just strawberry all the way. (But I love the mixed berry on toasted brioche with melty Brie or port salut or st andre).

If we are branching away from jelly, I love Fluff with PB on white bread (bakery or Pepperidge farm), or sliced banana and PB on white fried in Irish butter.

I like most things natural but I cannot tolerate the natural PB—it makes me feel like my mouth is being cemented shut. I like the natural Justin’s hazelnut butter warmed up and spread on sliced bananas covered with almond slivers. But that is neither PB nor J nor sandwich.

Whole Foods no-stir crunchy PB
Farmers market apple butter (no sugar added)
Toasted whole wheat English muffin

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Wow. A lot of skippy..

low class peanut butter

Lolol ground peanuts are so classy

I think the cheaper brands add a lot of palm or vegetable oil?

That’s what makes them so delicious. I eat a PB&J maybe once a year, I want it to be delicious and taste like childhood. Save Dave’s Killer Bread for a normal healthy Tuesday.