Whatever is at hand. Doesn't matter to me whether it's grape, strawberry, apple butter, etcetera. They normally all taste just fine when paired with peanut butter.
this post was submitted on 26 May 2024
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Apple butter?
Just looked it up to see exactly what it is and apparently it's just applesauce that's been cooked down for hours until it's thick and spreadable.
I think there are still jars of the stuff from when my sister-in-law made some around the apartment I'm in. Pretty good with peanut butter, if I say so.
Don't know what type of question you were asking, so this is the answer I'm giving.
Ahh I see. In Dutch we call that apple syrup (appelstroop).
I'm spoiled. My mom makes jams and cans them, so 9/10 times, her homemade stuff
Grape
No-sugar-added blackberry jam. Sometimes raspberry of the same type.
I don't usually use jelly, and put honey on it instead.
Same. I also substitute bananas for the peanut butter.
Bananas and honey are my favourite PB&J
Tap for spoiler
/s
concord grape is the only right answer. but if I'm being honest, if I'm in the mood for jelly, I want it on toast.
I've always walked around saying I don't like peanut butter and jelly sandwiches, but now that I think about it, that's not true. I don't mind eating one, it's not gross, it's not delicious, but the issue is that jelly is so God damn good by itself. every time I eat a peanut butter and jelly sandwich, I just imagine eating that jelly on toast instead.
and if we're doing toast, strawberry is better than grape.
What about a toasted pb&j?
now you've given me the idea of putting peanut butter on a grilled cheese
Grilled Peanut Butter Sandwiches are definitely a thing & quite delicious. Iβm just not sure Iβd ever add cheese to the flavor pallet.
I've definitely put plain peanut butter sandwiches in a panini press before.
nah, the problem is the peanut butter. I have the same feeling about chocolate, I think chocolate is the perfect flavor. adding peanut butter or mint to it is fine, it's not disgusting, but all you're doing is distracting from the chocolate. I feel like the peanut butter distracts from the flavor of the jelly, I'd rather eat jelly on toast and then a plain peanut butter sandwich. toasted peanut butter sandwich would be better
Blackberry
If I could, I'd use a different kind each time! Jelly/jam/preserves/etc is so good. Last year, for the first time, we had just enough aronia berries to make a teeny bit of jam, and I haven't stopped thinking about it since lol. So I'd say that would be my go-to for PB&Js if I had any.
Defrosted jellyfish and crushed salted peanuts, bake that for 20 minutes and its amazing
Whatever my girlfriend's mom home makes.
One of my favorites is a grape rosemary jam.
Mango I found not so tasty with peanut butter. Rhubarb preserves are good as well as strawberry. Strawberry mint vanilla is also great. It tastes like a smoothie.
Blackberry preserves is my favorite though.
I personally find peanut butter and jelly don't work together at all. But I love a good open top bread slice with butter and jelly/jam. My favourites are quince, plum, raspberry and black current jam.
Strawberry or raspberry work best I find.
I can basically go wth any kind of jam, blackberry is really good. Something like Sriracha or a similar kind-of sweet chili sauce can also be amazing. Oh, and honey is also a really good taste experience.
Petroleum
She uses Vaaaaaaseline
That's the neat part, I don't.
I usually go savory. PB & hot mustard is good, PB & chimichurri is also good, but PB & cilantro chutney from the Indian takeout place is absolutely killer.
I'm truly piqued.
Are you OK?
Yeah, no stomach problems; it's really not much more acidic than jam. I've been doing it for decades.
I like using a forest berry jam mix of Raspberries, Blueberries, Blackberries, Cranberries, and Strawberries.
It's currently my favorite, but when I was a kid I liked strawberry preserves.
Sriracha mostly these days. If I was feeling sweet, I would probably go with raspberry
whaaa? really? so slap pb on one slice and sriracha on another and go to town?
I assume they mean sirracha pepper jelly and not Rooster Sauce or similar sirracha condiments.
Pretty much, though these days I usually make them open faced. The sriracha could soak into the bread too much if not consumed quickly enough
Spicy pb&j, that's something I need to try.
Itβs delicious imo
Edit: I mostly eat them as an open faced sandwich. The sriracha can end up soaking into the bread, which I think can cut back on the spiciness too much
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