I’m going to make the acceptable answers broad so jam, preserves, etc are all acceptable. I’m a fig jam or apple butter man myself.
Strawberry preserves here!
I don’t love strawberry jam, but on pb&j it’s the best.
Totally!
Raspberry jam
I don’t use jelly, because as an Australian, jelly means something very different to me. Jelly on a sandwich is… just no…
Do you guys even eat peanut butter sandwiches?
Absolutely! And some of us are weird enough to eat them with jam! But no one eats them with jelly
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No comment
Now I’m interested to try vegemite, on pumpernickel rye toast with crunchy peanut butter and blackberry or raspberry jam, or cherry preserves.
Please report back once you’ve tried it.
Well, assuming you survive…
What’s the difference between Jelly and Jam?
!I can’t Jelly my dick up your ass!<
Yes.
The poor quality joke aside, it varies.
My favorites are apple, grape, and plum, in that order.
Strawberry, that’s something I have to be in the right mood for because I’m very picky about strawberries in general, and none of the major brands get strawberry jellies/jams/preserves right for my preferences.
I actively dislike most berries with peanut butter, regardless of how they’re preserved. So blueberry, blackberry, and the like just aren’t an option. I’d have them by themselves on a nice biscuit, some toast, or whatever. The flavors just don’t mesh with PB well, imo.
I’ve never had a marmalade that went well with PB at all. My dad loves orange marmalade with his though.
I’ve had guava , mango, and (iirc) papaya jams/preserves, and tried them on a PB&J. I didn’t dislike the flavor mixes, but I wouldn’t buy them with that in mind because I didn’t particularly enjoy it either. Kinda meh, imo.
I’ve never tried a pb&j with pepper, tomato, or bacon jelly. I’m not against trying them, I would do so, though not as a whole sandwich since I suspect I would actively dislike those with PB. But I’d put some on a corner of bread with some PB and try it before I formed a final opinion for my own use.
Now, there is another jelly I’ve tried with the pb&j. But it’s absurdly expensive to get where I live, and I have to special order it. So I wouldn’t make a PB&J with it again, since I very much love it in other formats. Prickly Pear. The stuff is amazing. The syrup is balls out on anything you’d use syrup on, and the jelly is the same flavor, just jellied. It’s a very distinct amd delightful taste. And it went well with PB. But the expense is such that I would reserve it for uses where it’s the star, rather than part of an ensemble.
And, yes, I’m aware I’m a wee bit over enthusiastic about a PB&J. They’re on my list of “perfect” sandwiches. The fact that they’re a highly variable sandwich group rather than a more limited thing is part of why the format is on the list alongside very defined sandwiches like reubens, but even if you limited the PB&J to a single jelly type, PB type, and limited the bread options, it would still be on the list.
Seems like PB&Js are your jam.
This guy OCDs about PBJs.
You sure are a pb&jelly connoiseur! I like your comments about the different kinds of jellies, jam, etc. I have never tried prickly pear but it sounds delicious. My personal favorite is passion fruit jam but I also like red currant jelly.
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My mom’s homemade strawberry jam
mine is also my mom’s homemade strawberry jam, though her peach jam is a close second
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Blackberry jam is my go-to
blackberry jam is actually the best for pbj
My man, raspberry jam is where it"s at. Perfect sweet/tart to PB ratio. No other spread has beaten it yet.
preserves >> jam
What’s the difference?
I’m pretty sure preserves have actual chunks of fruit and jam is made from puree. Jelly is just made from fruit juice.
TIL thanks.
Jam is mashed, preserves have chunks of fruit. With some fruits it’s hard to leave large china during processing (like raspberries, which break easily when properly ripe), at which point raspberry preserves might have less sugar then raspberry jam.
B-B-But, where are the toothpicks?
Happy to see I’m not the only one who prefers raspberry jam! Imo it’s truly the perfect pairing
Grape
Strawberry or raspberry work best I find.
I’m spoiled. My mom makes jams and cans them, so 9/10 times, her homemade stuff
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. I’m just not sure I’d 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
That’s the neat part, I don’t.
Anything but grape. Apricot is a favorite.
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.
